The first step is to grab an instant-read thermometer. These are widely available (and super affordable), plus they take the guesswork out of searing, grilling, or roasting meat. Next, insert it into the thickest part of the meat, avoiding bones, fat, and gristle. The United States Department of Agriculture (USDA) advises starting to check the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use. For accurate information on cooking temperatures for all types of food, review this Safe Minimum Cooking Temperatures chart. Here are the preferred cooking temperatures—considered safe by experts—for meats and seafood cooked to juicy perfection.*
Poultry
White Meat 160 F, 70 C Dark Meat 165 F, 75 C Ground Poultry 165 F, 75 C
Beef
Rare 115 F, 40 C Medium-Rare 130 F, 55 C Medium 140 F, 60 C Medium-Well 150 F, 65 C Well-Done 155 F, 70 C Ground Beef 160 F, 70 C
Pork
Medium 145 F, 65 C Well-Done 160 F, 70 C Ground Pork 160 F, 70 C
Lamb
Medium-Rare 130 F, 55 C Medium 140 F, 60 C Medium-Well 150 F, 65 C Well-Done 155 F, 70 C Ground Lamb 160 F, 70 C
Seafood
Fish With Fins 145 F(65 C) or cook until flesh is opaque and separates easily with a fork Shrimp, Lobster, Crab, and Scallops Cook until flesh is pearly or white, and opaque Clams, Oysters, Mussels Cook until shells open during cooking *For maximum food safety, the U.S. Department of Agriculture recommends 165 F for all poultry; 160 F for ground beef, lamb, and pork; and 145 F, with a 3-minute resting period, for all other types of beef, lamb, and pork.
