FSIS Fact Sheets & Online Educational Materials: Errata
Cook all raw beef, pork, lamb, and veal (steaks, roasts, and chops) to a minimum internal temperature of 145 °F as measured with a food thermometer before removing from the heat source, followed by a rest time of at least 3 minutes before carving or consuming. This new time and temperature combination is sufficient for food safety and quality. For reasons of personal preference, consumers may choose to cook meat to a higher temperature.
Unchanged cooking guidelines:
- Cook all raw ground beef, pork, lamb, and veal to 160 °F.
- Cook all poultry products to 165 °F.
For further information, visit AskKaren.gov to ask a food safety question, or call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).