Safe internal temperatures for meat
Minimum doneness temperatures for every kind of meat, fish and ground meat.
These are safety minimums, measured with a probe at the thickest point, away from bone. Culinary doneness can be higher (falling-apart braises), but not lower — except whole cuts of beef and lamb, where doneness logic applies.
| Product | Minimum inside | Note |
|---|---|---|
| Chicken, turkey (any part) | 74°C | pink juice near the bone = keep cooking. There is no doneness for poultry |
| Any ground meat, patties, sausages | 71°C | surface bacteria are mixed through the whole thickness |
| Pork, whole cuts | 63°C + 3 min rest | the modern standard; a slightly pink centre is fine |
| Beef/lamb, whole cuts | from 54°C per doneness | the surface must be seared all over |
| Fish | 63°C | or until opaque and flaking |
| Reheating leftovers | 74°C | any cooked dish out of the fridge |
Colour is a poor indicator: ground meat browns before 71°C, and pork can stay pink past a safe 63°C. A probe thermometer costs as much as a kilo of meat and settles the question forever.