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These are internal cooking temperatures established by USDA Food Safety and Inspection Service for various meat items. The temperatures are recommended for consumers cooking meat products at home. Other temperatures may be recommended for food processing or foodservice operations.

Product

Product Temperature
Fahrenheit / Celsius

Beef
Veal
Lamb

Ground Products like hamburger
(prepared as patties, meat loaf, meatballs, etc.)

160 F / 71 C
Cook until no longer pink.

Non-ground products like roasts:

Medium Rare

145 F / 63 C

Medium

160 F / 71 C

Well Done

170 F / 77 C

Pork

All cuts including ground product:

Medium

160 F / 71 C

Well Done

170 F / 77 C

Fresh ham (raw)

160 F / 71 C

Fully cooked ham

To reheat 140 F / 60 C

Poultry

Ground Chicken, Turkey

165 F / 74 C

Whole Chicken, Turkey:

Medium, Unstuffed

170 F / 77 C

Well Done

180 F / 82 C

Whole bird with stuffing

180 F / 82 C
(Stuffing must reach 165 F / 74 C)

Poultry breast, roasts

170 F / 77 C

Thighs, Wings

Cook until juices run clear

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FareShare Cooking Temperatures For Meats
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Product		Product Temperature Fahrenheit / Celsius
Beef Veal Lamb	Ground Products like hamburger (prepared as patties, meat loaf, meatballs, etc.)	160 F / 71 C Cook until no longer pink.
	Non-ground products like roasts:
	Medium Rare	145 F / 63 C
	Medium	160 F / 71 C
	Well Done	170 F / 77 C
Pork	All cuts including ground product:
	Medium	160 F / 71 C
	Well Done	170 F / 77 C
	Fresh ham (raw)	160 F / 71 C
	Fully cooked ham	To reheat 140 F / 60 C
Poultry	Ground Chicken, Turkey	165 F / 74 C
	Whole Chicken, Turkey:
	Medium, Unstuffed	170 F / 77 C
	Well Done	180 F / 82 C
	Whole bird with stuffing	180 F / 82 C (Stuffing must reach 165 F / 74 C)
	Poultry breast, roasts	170 F / 77 C
	Thighs, Wings	Cook until juices run clear
	Thighs, Wings	Cook until juices run clear