Cook poultry to at least 74 °C (165 °F) and ground meat to 71 °C (160 °F), measured with a food thermometer.
| Food | Minimum internal temperature (°C) | °F |
|---|---|---|
| Beef, veal, lamb (whole cuts): medium-rare | 63 | 145 |
| Beef, veal, lamb (whole cuts): medium | 71 | 160 |
| Beef, veal, lamb (whole cuts): well done | 77 | 170 |
| Mechanically tenderized beef | 63 | 145 |
| Pork (pieces and whole cuts) | 71 | 160 |
| Ground meat and sausages (beef, veal, lamb, pork) | 71 | 160 |
| Poultry pieces | 74 | 165 |
| Ground poultry | 74 | 165 |
| Whole poultry | 82 | 180 |
| Fish | 70 | 158 |
| Egg dishes | 74 | 165 |
| Leftovers | 74 | 165 |
How it is computed
Temperatures are the minimums published by Health Canada and by the USDA Food Safety and Inspection Service; switch the guideline to compare. The two differ mostly on whole cuts of pork and on whole poultry.
FAQ
Where do I put the thermometer?+
In the thickest part of the meat, away from bone, fat and gristle; for whole poultry, in the thigh and the breast.
Why does the USDA allow pork at 145 °F?+
The USDA counts a 3-minute rest after cooking, during which the temperature holds or rises; Health Canada lists 71 °C (160 °F) for pork.