The only reliable way to know food is safely cooked is internal temperature, measured with an instant-read thermometer in the thickest part. Color and time are unreliable; temperature is the rule, and the USDA publishes safe minimums for each food.
Safe minimum internal temperatures
| Food | Safe temp |
|---|---|
| Poultry (whole/ground) | 165°F |
| Ground beef, pork, lamb | 160°F |
| Beef/pork/lamb steaks & roasts | 145°F + 3 min rest |
| Fish | 145°F |
| Egg dishes | 160°F |
| Leftovers / reheating | 165°F |
Steak doneness
| Doneness | Temp |
|---|---|
| Rare | ~125°F |
| Medium-rare | 130–135°F |
| Medium | 140–145°F |
| Well-done | 160°F+ |
Remember carryover cooking: meat keeps rising 5–10°F while it rests, so pull it a few degrees early and let it finish off the heat.
Frequently asked questions
What temperature is chicken safe? 165°F throughout.
Why rest meat after cooking? Juices redistribute and carryover finishes the cook evenly.
Is medium-rare steak safe? Whole-muscle beef is safe at 145°F with rest; ground beef needs 160°F.
One good instant-read thermometer is the cheapest upgrade most kitchens can make — it ends the guesswork that leads to dry chicken or undercooked pork. Insert it into the thickest part, away from bone or the pan, and check more than one spot on large cuts. For thin items like burgers, probe from the side into the center, and calibrate the thermometer now and then by confirming it reads 32°F in ice water.