Recommended and Safe Internal Temperatures of Meat and Fish
Safe serving temperatures of meat are always a big question, and a lot of people worry about consuming raw or even undercook meat. Generally speaking, raw or undercooked meat increases the risk of foodborne illnesses. For this reason, a lot of people end up overcooking meat instead of risking it. The USDA provide us with safe minimum internal temperatures for all kinds of meat and fish that define the minimum internal temperature as measured with a food thermometer in the thickest point. Tom the Chef Founder Published: October 18, 2023 A lot of us like some meat or fish to be served at room temperature under the recommended value defined by the USDA. A great example of this are medium-rare beef steaks, which are in general very popular, but at the same time the internal temperature is under the recommended safe serving temperature. How is this possible? Many people just believe that this is the best way to cook a steak. My opinion is that partially rare beef steaks combine a whole spectrum of flavors which create a great gourmet experience. Great quality and properly cooked medium-rare steaks will always melt in your mouth and won’t have an unpleasant rubbery texture. A well done steak, on the other hand, will be a more one sided flavor wise. In the end even if cooked well, it will be more chewy than medium-rare steaks. Another great example of breaking the defined rules of the minimum recommended safe serving temperatures is sushi since authentic sushi most often includes totally raw fish. I personally consider sushi to be one of my favorite meals, and I also think it is totally fair to say that many of us have had sushi at some point or are at least willing to try it one day. Since I’m coming from a European culture, partially raw or even fully raw meat or fish seems to me to be a perfectly normal alternative to cooked meat. One of the generally most popular meals in Europe is steak tartare, which is finely chopped, totally raw pieces of beef (usually filet mignon) served with raw egg yolk. Another thing I find interesting: the typical average of food poisoning cases in my country is pretty much the same as in the US, where serving raw meat is generally less common. If you decide to serve and eat partially or fully raw meat or fish, it is important to be especially careful. Buy only fresh and high-quality products from good sources. Some of these should be properly refrigerated and eaten soon after purchase (preferably the same or next day). Disclaimer This section provides you with my personal opinion on consuming raw or partially cooked meat or fish. It is up to you whether you strictly follow safe serving temperatures recommended by the USDA or if you select temperatures lower temperatures than those recommendations. Note that raw meat or fish is not recommended for infants, pregnant women, elderly, and people with compromised immune systems. See minimum recommended safe internal temperatures recommended by the USDA as well as other common and popular internal temperatures: Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done Pork and Veal (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 120 – 130°F – Rare 130 – 135°F – Medium Rare 135 – 145°F – Medium (most popular, especially by chefs) 145 – 155°F – Medium Well 155°F and more – Well Done Ground Beef Burger Meat The USDA minimum safe internal temperature is 160°F. Popular serving temperatures: 120 – 130°F – Rare 130 – 140°F – Medium Rare 140 – 150°F – Medium (most popular, especially by chefs) 150 – 160°F – Medium Well 160°F and more – Well Done Ground Meat other burgers (sausages, meatloaf, with the exception of poultry] The USDA minimum safe internal temperature is 160°F. The popular serving temperature is the same as the minimum serving temperature. Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. Fish The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 125°F – Rare 125 – 140°F – Medium Fair 145 – 155°F – Medium Shellfish The USDA minimum safe internal temperature is 145°F. The popular serving temperature is the same as the minimum serving temperature. Beef Sirloin: Medium Rare, Medium and Well Done Temperature Carryover When you are planning to cook meat or fish at the internal temperature you selected, be aware of carryover. After you stop cooking meat, it keeps cooking even after you have removed it from the pan (carryover). If you are cooking on a high temperature, carryover is even higher. Thicker slices and pieces of meat have larger carryover since they cool slower. It is hard to say how big the carryover is in general since it depends on multiple factors. In general, steak can have a carryover of 1 – 2°F, and roasts or brisket can have a 5°F carryover or even more. Food Thermometer No matter what internal temperature you end up with as a target, you will need to use a reliable food thermometer. It will always provide you with accurate information and help you determine the end of the cooking time. When you measure the temperature of meat, always penetrate the thickest point with your food thermometer to get best results. Always make sure to clean and sanitize the thermometer after usage. The Bottom Line The decision of what temperature is best for your meat or fish is totally up to you. If you decide to follow safe temperatures recommended by the USDA, I would like to encourage you to not prepare meat or fish too much over that recommended temperature, so it does not become overcooked. Overcooked meat or fish means you lose taste, moisture, and the food can be rubbery and not very pleasant to eat. Be aware that the safe temperatures recommended by the USDA can change at any time after this guide was written. Follow the official sources of the USDA in order to get the current recommended safe internal temperatures. This section is meant to be solely informative About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.