Minimum Internal Temperature (° Fahrenheit)
Beef (Bleu)
100–110 degrees
Beef (Rare)
120–130 degrees
Beef (Medium-rare)
130–135 degrees
Beef (Medium)
140–145 degrees
Beef (Medium-well)
150–155 degrees
Beef (Well-done)
160–175 degrees
Beef, Pork, Veal, & Lamb
145 degrees
Ground Meats
160 degrees
Uncooked Ham
145 degrees
Fully Cooked Ham (to reheat)
165 degrees
Poultry
165 degrees
Eggs
160 degrees
Fish & Shellfish
145 degrees
Leftovers
165 degrees
Casseroles
165 degrees