Safe Internal Temperature for Meat
Pick a meat type to see USDA-recommended minimum safe internal temperature, doneness levels (rare/medium/well done), and how to check without a thermometer.
Chicken (whole or pieces)
💡 Note after removing from heat: No rest needed. Safe to serve immediately once internal hits 165°F.
🔍 Check Without Thermometer
- •Meat is white throughout, no pink near bone
- •Juice runs clear (not pink/red)
- •Meat pulls away from bone easily
- •Thermometer in thickest part (thigh) hits 165°F
Sources: USDA FSIS · FDA Food Code
Frequently Asked Questions
Why did USDA lower pork temperature from 160°F to 145°F?▾
In 2011, USDA reduced minimum for whole pork cuts from 160°F to 145°F + 3-min rest. Reason: Trichinella spiralis parasite has been virtually eliminated from modern farmed pork through feed regulations. Lower temp keeps pork juicier. For ground pork: still 160°F.
Is rare steak safe?▾
Yes for whole steak from trusted source. USDA acknowledges medium-rare (135°F / 57°C) is safe because bacteria in whole muscle are surface-only and killed by initial searing. NOT safe for ground meat (burgers, meatballs) — bacteria distributed throughout, must reach 160°F / 71°C.
Why is the 3-minute rest important?▾
Two purposes: (1) internal temp continues to rise 2-3°C (most bacteria killed at this temp), (2) juices redistribute back into muscle fibers — slicing immediately drains juices and dries the meat. For target 145°F roast, you can remove at 140°F and let it rise during rest.
What's the difference between juices and blood?▾
Pinkish-yellow liquid in meat is myoglobin + water — NOT blood (blood is removed at slaughter). 'Clear juice' = cooked safe. Pink-red liquid = undercooked.
Hand test for steak doneness?▾
Touch tip of thumb to fingers, then feel base of thumb (palm muscle): thumb + index = rare (very soft). Thumb + middle = medium-rare. Thumb + ring = medium. Thumb + pinky = well done. Press steak: compare firmness to corresponding thumb muscle.
Does 165°F apply to all chicken products?▾
Yes for chicken meat (whole + ground + nuggets + meatballs). Exception: pre-cooked chicken ham — only needs 140°F reheat. But chicken leftovers MUST be reheated to 165°F.