Summer’s not over yet! Take advantage of grilling outside while you still can. It’s easier to tell when some meats are cooked to a safe level compared to others. A meat thermometer can help you tell when all your cooked foods reach a safe, minimum internal temperature.
Some meat needs to rest for a specific amount of time after removing it from its heat source, to allow for the continued destruction of harmful germs. Stick with the chart below to assure you’re cooking your meats to safe levels for you and your loved ones.
Food | Temperature (°F) | Rest time |
Ground: beef, pork, veal, lamb | 160° | None |
Ground: turkey, chicken | 165° | None |
Steaks, roasts, chops | 145° | 3 minutes |
Poultry: (chicken and turkey) whole breasts, roasts, thighs, wings, duck and goose stuffing (cooked alone, or in a bird) | 165° | None |
Fresh: (raw) pork and ham | 145° | 3 minutes |
Precooked ham (to reheat) | 140° | None |
Fin fish | 145° or cook until flesh is opaque and separates easily with a fork | None |
Shrimp, lobster and crabs | Cook until flesh is pearly and opaque | None |
Clams, oysters and mussels | Cook until shells open during cooking | None |
Scallops | Cook until flesh is milky white or opaque and firm |
References: Foodsafety.gov