Meat Temperature Chart: Safe Cooking Temps (US, UK, Canada, EU)
Safe cooking temperatures for meat, poultry, fish and eggs — the US, Canadian, UK and Irish rules side by side.
The short answer: cook chicken and turkey to 165 °F (74 °C) in the US and Canada — but Canada asks for 82 °C (180 °F) for a whole bird. In the UK the Food Standards Agency says cook poultry, pork, burgers and sausages all the way through, to 70 °C for 2 minutes in the centre; in Ireland the core should reach 75 °C. Steaks and joints of beef and lamb can be served pink once the outside is seared. Measure with a food thermometer in the thickest part, away from the bone.
What temperature for…
Safe cooking temperature chart
| Food | United States USDA |
Canada Health Canada |
United Kingdom Food Standards Agency |
Ireland / EU FSAI |
|---|---|---|---|---|
| Whole chicken or turkey | 165 °F (74 °C) | 82 °C (180 °F) | Cook all the way through: 70 °C for 2 minutes (or an equivalent); juices clear, no pink meat | 75 °C or higher in the core |
| Chicken or turkey pieces (breasts, thighs, wings) | 165 °F (74 °C) | 74 °C (165 °F) | Cook all the way through: 70 °C for 2 minutes (or an equivalent); no pink meat | 75 °C or higher in the core |
| Ground (minced) chicken or turkey | 165 °F (74 °C) | 74 °C (165 °F) | Cook all the way through: 70 °C for 2 minutes (or an equivalent) | 75 °C or higher in the core |
| Burgers and ground (minced) beef, lamb or veal | 160 °F (71 °C) | 71 °C (160 °F) | Cook all the way through: 70 °C for 2 minutes (or an equivalent); burgers should not be served rare or pink at home | 75 °C in the core |
| Sausages and ground (minced) pork | 160 °F (71 °C) | 71 °C (160 °F) | Cook all the way through: 70 °C for 2 minutes (or an equivalent) | 75 °C or higher in the core |
| Beef, lamb or veal steaks and roasts | 145 °F (63 °C), then rest 3 minutes | Medium-rare 63 °C (145 °F); medium 71 °C (160 °F); well done 77 °C (170 °F) | May be served pink in the middle once the outside is seared | Cooked to preference once the outside is seared |
| Pork chops and roasts (including ham) | 145 °F (63 °C), then rest 3 minutes | 71 °C (160 °F) | Cook all the way through: 70 °C for 2 minutes (or an equivalent) | 75 °C or higher in the core |
| Fish | 145 °F (63 °C) | 70 °C (158 °F) | Flesh opaque and flakes easily with a fork | — |
| Shellfish | 145 °F (63 °C) | 74 °C (165 °F) | — | — |
| Egg dishes (omelette, frittata, quiche) | 160 °F (71 °C) | 74 °C (165 °F) | — | — |
| Stuffing (in or out of the bird) | 165 °F (74 °C) | 74 °C (165 °F) | — | 75 °C in the meat and the centre of the stuffing |
| Reheated leftovers | 165 °F (74 °C) | 74 °C (165 °F) | Steaming hot all the way through; reheat once | 70 °C or higher; reheat once |
A dash means that authority gives no specific figure for that food. The UK and Ireland set one general rule for the centre of cooked food rather than a temperature per food. The FSA covers England, Wales and Northern Ireland; Scotland has its own agency, Food Standards Scotland.
What temperature is chicken cooked at?
165 °F (74 °C) in the thickest part, says the USDA — for breasts, thighs, wings and a whole bird alike. Health Canada uses 74 °C (165 °F) for chicken pieces and ground chicken but 82 °C (180 °F) for a whole bird. The UK's FSA gives no single figure for chicken: it must be cooked all the way through, with clear juices, no pink meat, and steaming hot.
Can steak or lamb be pink in the middle?
Yes, for whole cuts. The UK FSA says steaks and joints (except poultry and pork) can be served pink once the outside is seared, because the bacteria are on the surface; Ireland's FSAI says the same. The USDA's minimum is 145 °F (63 °C) with a 3-minute rest, and Health Canada lists 63 °C (145 °F) as medium-rare. Burgers and anything minced are different: cook them through.
What temperature should pork be cooked to?
145 °F (63 °C) and a 3-minute rest for chops and roasts in the US; 71 °C (160 °F) in Canada. Ground pork and sausages: 160 °F (71 °C) in both. In the UK and Ireland, pork is cooked all the way through.
What does "70 °C for 2 minutes" mean?
It is the UK Food Standards Agency's test for the centre of cooked food. A hotter centre needs less time, a cooler one longer:
| Centre temperature | Hold for at least |
|---|---|
| 60 °C (140 °F) | 45 minutes |
| 65 °C (149 °F) | 10 minutes |
| 70 °C (158 °F) | 2 minutes |
| 75 °C (167 °F) | 30 seconds |
| 80 °C (176 °F) | 6 seconds |
Where do I put the thermometer?
In the thickest part of the meat, away from the bone. For a whole bird, the USDA says check the innermost part of the thigh and wing and the thickest part of the breast. Use a clean thermometer each time.
Sources
- USDA FSIS — Safe Minimum Internal Temperature Chart
- Health Canada — Safe internal cooking temperatures
- Food Standards Agency — Cooking your food
- Food Safety Authority of Ireland — Cooking and reheating
- USDA FSIS — Let’s Talk Turkey: A Consumer Guide to Safely Roasting a Turkey
Checked against the sources on 16 October 2026. Food-safety advice can change; the source pages are the final word.