This checks a measured internal temperature against the USDA’s published minimum safe cooking temperatures for common food categories.
The published minimums
USDA safe minimum internal temperatures
Beef/pork/lamb/veal, whole cuts: 145°F + 3 min rest · Ground meats: 160°F · Poultry: 165°F · Fish: 145°F · Egg dishes: 160°F · Leftovers: 165°F
Source: USDA Food Safety and Inspection Service and FoodSafety.gov, “Safe Minimum Internal Temperature Chart.”
The 3-minute rest is not optional
USDA’s guidance for whole cuts of beef, pork, lamb and veal specifically requires resting the meat for at least three minutes after removing it from the heat before carving or eating. Temperature continues to rise slightly during that rest, which is part of how the 145°F figure is meant to be reached safely. This does not apply to ground meats, which have no rest requirement in the same guidance.
What this cannot verify
This reports whether an entered temperature has reached the published minimum — it cannot verify that the reading was taken correctly. A thermometer placed too close to a bone, or in a thin part rather than the thickest part, gives a misleadingly high reading. The temperature that matters is the coldest point in the food, which this calculator has no way to know beyond what’s entered.
How to use this calculator
- Choose the food category that matches what you’re cooking.
- Enter the temperature measured with a food thermometer at the thickest part.
- Check the result — and for whole cuts, remember the 3-minute rest.
Frequently asked questions
Why is ground meat’s minimum higher than a whole steak’s?
Because grinding spreads any surface bacteria throughout the meat, rather than leaving it only on the outside where cooking reaches it first — a whole steak’s interior is comparatively protected until it’s cut, which is why a rarer steak carries less risk than rare ground beef.
Why does chicken need a higher temperature than beef?
Poultry carries a higher typical risk of certain bacteria (like salmonella and campylobacter) that need a higher temperature to reliably eliminate, which is reflected in the higher published minimum for all poultry regardless of cut.
Does colour tell me if meat is done?
No — USDA guidance is explicit that colour is not a reliable indicator of safety. A food thermometer is the only reliable way to confirm a safe internal temperature; some meat can look done at an unsafe temperature and vice versa.
Where should I actually place the thermometer?
In the thickest part of the food, away from bone, fat and gristle, which can give a false reading — for poultry, the innermost part of the thigh and wing, and the thickest part of the breast, are the standard check points.
Do leftovers need to hit 165°F even if they were already fully cooked once?
Yes — reheating leftovers to 165°F is the published guidance regardless of what temperature the food originally reached, since the concern is bacteria that may have grown during storage, not re-verifying the original cook.
