Do you know the right cooking temperature for your meat?

It is crucial to your (food) safety to ensure you are cooking your meat to an appropriate internal temperature. This can be especially important for those with a compromised immune system, those having bone marrow transplants, children, seniors and pregnant women.

Most meat thermometers have the option to select the type of meat you are cooking and it will let you know when the minimum temperature has been reached. This is important because cutting into your meat to see if it is pink or if the juices run clear isn’t always enough to keep you healthy (food safety!).

When you are cooking with different types of meats in the same dish make sure the internal temperature goes up to the highest needed heating time for your meats. In more detail, this means that if you are cooking a meatloaf or burger with ground beef and ground chicken together make sure the internal temperature goes up to 74°C (165°F) (minimum temps for poultry). The minimum cooking temperature for beef is lower than chicken so you need to ensure the poultry is also cooked thoroughly so the meat must be cooked to the temperature needed for poultry not beef.

Safe Internal Cooking Temperatures chart
Meat, poultry, eggs and fish Temperature
Beef, veal and lamb (pieces and whole cuts)
Medium-rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)
Pork (for example, ham, pork loin, ribs)
Pork (pieces and whole cuts) 71°C (160°F)
Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf and casseroles)
Beef, veal, lamb and pork 71°C (160°F)
Poultry (for example, chicken, turkey) 74°C (165°F)
Mechanically tenderized beef (solid cut)
Beef, veal 63°C (145°F)
Steak (turn over at least twice during cooking) 63°C (145°F)
Poultry (for example, chicken, turkey, duck)
Pieces 74°C (165°F)
Whole 82°C (180°F)
Egg dishes 74°C (165°F)
Fish 70°C (158°F)
Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked. Learn more.) 74°C (165°F)
Others (for example, hot dogs, stuffing, leftovers) 74°C (165°F)
Game Temperature
Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done 74°C (165°F)
Ground meat
Ground meat and meat mixtures 74°C (165°F)
Ground venison and sausage 74°C (165°F)
Large game
Bear, bison, musk-ox, walrus, etc. 74°C (165°F)
Small game
Rabbit, muskrat, beaver, etc. 74°C (165°F)
Game birds/waterfowl (for example, wild turkey, duck, goose, partridge and pheasant)
Whole 82°C (180°F)
Breasts and roasts 74°C (165°F)
Thighs, wings 74°C (165°F)
Stuffing (cooked alone or in bird) 74°C (165°F)

The food safety information shared in this post has been shared via the Government of Canada website and can be accessed at:

3 Comments Add yours

  1. Aprylle says:

    Great information that everyone should know!


    1. Thanks for the feedback Aprylle. If you have anything else you’d like to know more about I’m always open to suggestions!


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