Cooking temperatures for meat

Different types of meat becomes tender (and safe to eat) at different temperatures.

When meat reach its minimum internal cooking temperature, it has become hot enough to kill harmful bacteria.

Beef and lamb

54°C (130°F): rare, and safe to eat

63°C (145°F): medium

70°C (158°F): well-done

Fish and shellfish

63°C (145°F): safe to eat


65℃ (149℉): medium, and safe to eat

70°C (158°F): well-done


66℃ (151℉): medium, and safe to eat

Minced meat, sausages, and ham

71ºC (160℉): safe to eat


74°C (165°F): safe to eat

80°C (176°F): thighs become tender