Blog · Thermometer
Safe internal temperatures for meat, chicken, and fish
Cook chicken and turkey to 165°F, ground beef to 160°F, and fish to 145°F. Steaks, roasts, and pork chops need 145°F plus a 3-minute rest. Here are the USDA safe minimums and how to get a reading you can count on.
The safe minimums
| chicken and turkey | 165°F |
|---|---|
| ground beef | 160°F |
| steaks and roasts | 145°F |
| pork chops | 145°F |
| fish | 145°F |
Steaks, roasts, and chops: let them rest 3 minutes before you cut into them.
Read it right
| aim for | the thickest part |
|---|---|
| stay clear of | bone and fat |
| wait until | the number settles |
| thermometer in ice water | should read 32°F |
A thermometer is the only sure way to know it's hot enough to be safe.
The full carousel
Time the rest, too.
In Matlyst's cook mode, tap the time in a step, like 3 minutes, to set a timer. Free to download for iPhone and Android.
