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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.

Poultry: 165ºF

  • 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!




Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!