Doneness temperatures

Safe minimum temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb, and fish.

Why it works

Heat kills harmful bacteria, and the temperature, not the color, tells you when food is safe. Ground meat needs a higher temperature than whole cuts because bacteria get mixed throughout it. Chefs often pull steaks at 130 to 135°F (54 to 57°C) for medium-rare. The USDA safe minimum for whole cuts is 145°F (63°C) with a 3 minute rest. Use an instant-read thermometer in the thickest part.

How to do it

1. Insert an instant-read thermometer into the thickest part, away from bone.
2. Check poultry for 165°F (74°C) and ground meat for 160°F (71°C).
3. Check whole beef, pork, lamb, and fish for 145°F (63°C).
4. Account for carryover cooking and pull a few degrees early if you like.
5. Rest the meat, then recheck before serving.

Common mistakes

• Judging by color, which can be misleading in both directions.
• Probing near bone or fat, which gives a false reading.
• Never calibrating the thermometer, which causes errors.