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Find the temperatures our test kitchen recommends for different types of meat Meats may need to be removed from heat about 5°f lower than the recommended doneness temperature to prevent. We include the internal temperature for chicken, turkey, beef, pork, and lamb plus why resting meat after cooking is essential.

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Follow these guidelines from foodsafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods. **doneness temperatures reflect ideal serving temperatures after resting Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source

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For reasons of personal preference, consumers may choose to cook food to higher temperatures.

Learn the optimal internal temperatures for different meats & the importance of resting meat The ultimate meat temperature chart (free printable) cooking meat to the perfect temperature is essential for flavor, tenderness, and most importantly—safety Overcooked meat can be dry and tough, while undercooked meat may harbor harmful bacteria. The following chart outlines the minimum internal temperatures recommended by the usda for various meat products

It also includes important resting times, which are essential for achieving both safety and optimal juiciness, especially for whole cuts of meat. Grab this free printable meat temperature chart so you always know the correct internal temp for beef, chicken, steak, seafood, pork, and ground meat. *minimum safe temperature based on usda recommendations