Safe Internal Temperatures
Cook meat and poultry to the following temperatures to ensure it is cooked thoroughly. To measure the internal temperature, insert a thermometer into the thickest part of the meat away from fat or bone. For poultry, insert a thermometer into the thickest part of the thigh.
| °Fahrenheit | ° Celsius | |
| FRESH BEEF | ||
| Medium Rare | 145 | 63 |
| Medium | 160 | 71 |
| Well Done | 170 | 77 |
| GROUND BEEF | 160 | 71 |
| FRESH VEAL | ||
| Medium Rare | 145 | 63 |
| Medium | 160 | 71 |
| Well Done | 170 | 77 |
| FRESH LAMB | ||
| Medium Rare | 145 | 63 |
| Medium | 160 | 71 |
| Well Done | 170 | 77 |
| GAME | ||
| Deer | 165 | 74 |
| Rabbit | 180 | 82 |
| Duck | 180 | 82 |
| Goose | 180 | 82 |
| POULTRY | ||
| Chicken | 180 | 82 |
| Turkey | 180 | 82 |
| Turkey Roast (boneless) | 170 | 77 |
| Stuffing (inside or outside bird) | 165 | 74 |
| FRESH PORK | ||
| Chops, Roast, Ribs | ||
| Medium | 160 | 71 |
| Well Done | 170 | 77 |
| CURED PORK | ||
| Ham, Fresh | 160 | 71 |
| Sausage, Fresh | 160 | 71 |
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