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Safe Internal Cooking Temperatures

The Government of Canada recommends food be cooked to the following internal temperatures.

Meat, Poultry, Eggs & Fish


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:  ham, pork loin, ribs 

Pork (pieces and whole cuts) 71°C (160°F)

Ground meat and meat mixtures: 

burgers, sausages, meatloaf, casseroles, mechanically tenderized beef.  
Beef, veal (including mechanically tenderized), lamb and pork 71°C (160°F)
Poultry (for example, chicken, turkey) 74°C (165°F)

Poultry:  chicken, turkey, duck

Pieces 74°C (165°F)
Whole 85°C (185°F)


Egg dishes 74°C (165°F)


Fish 70°C (158°F)
Shellfish: shrimp, lobster, crab, scallops, clams, mussels, oysters.
(Discard any that do not open when cooked)
74°C (165°F)


Others (for example, hot dogs, stuffing, leftovers)          

74°C (165°F)



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: 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)

As recommended by the Government of Canada (not Chef at Hand Products Limited)
Date modified: 2012-12-12  Visit for updates and further information.