Cooking meat to the proper internal temperature is one of the most important aspects of food safety. The tool for that is a high quality thermometer and is a must have for every kitchen. It should have accuracy and speed. A narrow probe is a benefit for ease of use. A lot of seasoned cooks can tell whether their steak is medium rare simply by touching it, a decent skill yes. But that doesn’t work for every cut of meat. Pork is a prime example of that. So why question when you can be sure it’s properly cooked.
Beef, pork, lamb & veal
Ground beef (burgers, meatballs, sausage) 71℃ / 160℉
Pieces and whole cuts (steak, roasts)
| ● Rare | 52℃ / 120℉ | ||
| ● Medium rare | 57℃ / 135℉ | ||
| ● Medium | 60-63℃ / 140-145℉ | ||
| ● Medium well | 66℃ / 150℉ | ||
| ● Well done | 71℃ / 160℉ |
Pork (ham, loin, ribs)
| ● Ground pork (burgers, meatballs. sausage) | 71℃ / 160℉ | ||
| ● Pieces and whole cuts (chops, roasts) | 71℃ / 160℉ | ||
| ● Ham, tenderloin, ribs | 71℃ / 160℉ |
Poultry (chicken, turkey, duck)
| Ground poultry | 74℃/165℉ | ||
| Frozen raw and breaded pieces (nuggets, strips) | 74℃/165℉ | ||
| Pieces (legs, wings, etc.) | 74℃/165℉ | ||
| Stuffing/dressing (in or out of the bird) | 74℃/165℉ | ||
| Whole bird (stuffed measured at inner thigh) | 82℃/180℉ | ||
| Whole bird (unstuffed measured at inner thigh) | 77℃/170℉ |
Take the temperature at the thickest part of the meat but not touching any bone. If you’re cooking a whole bird, take the temperature at the inner thigh but not touching bone.
Seafood
| Fish (with fin) | 62℃/145℉ or until flesh is opaque and separates easily with a fork. | ||
| Shrimp, lobster, crab, and scallops. | Flesh should be pearly white and opaque. | ||
| Clams, oysters and mussels. | cook until the shells open during cooking |
References
“Safe Cooking Temperatures” – The Government of Canada
“Safe Minimum Cooking Temperatures” – Foodsafety.gov
