Cook Meats Safely

The USDA Food Safety and Inspection Service recommends the following guidelines for cooking meat safely. Oven cooking temperatures should not be below 325° F. Never cook frozen meat in a slow electric cooker (Crock-Pot). Temperatures given below are internal temperatures.

FRESH MEATS
Ground Meats (veal, beef, lamb, pork)
- Cook to 165°, no longer pink
Fresh Beef
- Rare Cook to 140°, red center
- Medium 160°, pale pink center
- Well Done 170°, grey or brown throughout
Fresh Lamb, Pork, Veal
- Medium 160°, pale pink center
- Well Done 170° not pink
Leftover Cooked Meats (to reheat)
- 165°, steaming hot

POULTRY
Chicken, Turkey, Duck & Geese (whole)
- Cook to 180°, juices run clear, leg moves easily and meat is tender
Poultry breasts, roasts
- 170°, clear juice and fork tender
Poultry thighs, wings
- 170°, cook until juices run clear
Fully-cooked poultry & leftovers (to reheat)
- 165°, steaming hot (Safe to eat cold if properly stored)
Stuffing
- (cooked alone or in bird) Cook to 165°

HAM
Fresh (raw)
- Cook to 160°
Precooked (to reheat)
- Cook to 140°

FISH AND SHELLFISH
Fish, fillet & whole
- Cook to 165°, flesh is opaque, flakes easily
Shellfish
- 160°, opaque, steaming hot

EGGS
Fresh
- Cook until yolk and white are firm
Egg-based sauces & custard
- 165°, sauces coat spoon, custards are firm
Pasteurized egg substitute
- Cook as desired (Safe uncooked, if properly refrigerated)