Pick a food and get its safe internal temperature — the only reliable test for doneness.
The only reliable way to know food is safely and perfectly cooked is its internal temperature — not color, not time alone. These are the safe minimum internal temperatures recommended by the USDA. Slide an instant-read thermometer into the thickest part, away from bone, to check.
| Food | °F | °C |
|---|---|---|
| Poultry (all) | 165°F | 74°C |
| Ground meats | 160°F | 71°C |
| Beef/pork/lamb steaks & roasts | 145°F + rest | 63°C |
| Fish & shellfish | 145°F | 63°C |
| Egg dishes | 160°F | 71°C |
| Leftovers | 165°F | 74°C |
| Doneness | Pull temp |
|---|---|
| Rare | 120–125°F |
| Medium-rare | 130–135°F |
| Medium | 140–145°F |
| Well done | 160°F+ |
Note: temperatures below 145°F for whole cuts are a personal-preference reference; the USDA safe minimum is 145°F with a 3-minute rest.
All poultry — whole birds, pieces and ground — should reach 165°F (74°C) at the thickest part.
Resting lets the temperature even out and juices redistribute. For whole cuts of beef, pork and lamb, a 3-minute rest after reaching 145°F is part of safe cooking.
It’s the single best tool for both safety and not overcooking. Color and timing are unreliable; internal temperature is the honest answer.