Internal Cooking Temperatures
To properly and safely cook meat, it is critical to know internal temperatures for the protein at hand. Here is a quick guide, thanks to foodsafety.gov, to help keep your family and friends safe while keeping your protein nice and moist!
Ground Meat: 160ºF
- Turkey, chicken, beef, lamb, pork, and veal.
- This includes whole chickens, turkeys, ducks and geese as well as thigh meat, breasts and stuffing.
Steaks, Roasts and Chops: 145ºF
- This includes beef, veal and lamb.
Pork and Ham: 145ºF
- Fish: 145ºF or until flesh is opaque and flakes when touched with a fork.
- Shrimp: flesh should be opaque and tails curled.
- Lobster and crabs: flesh should be opaque.
- Clams, oysters, mussels: Once shells open during cooking. If shells are open before cooking, don’t use them!
- Scallops: Flesh color should be opaque and slightly firm to the touch.
Egg Dishes: 160ºF
Reheating Leftovers (including casseroles): 165ºF
Now that you understand the internal cooking temperature, let’s fire up our ovens and start cooking!
Cheers to starting a new tradition around the table together!
Founder and true believer in the power of bringing people around The Table Together!