Below is an internal meat temperature chart for cooking meat, poultry and seafood. While I can't give you specific internal temperature for cooking the shellfish seafood, I do give you cooking times and tips so you know when it should be fully cooked.
It's important to note that once your meat has achieved the right temperature as noted in the meat temperature chart below, it will continue to cook after it has been removed from the heat. So let it stand for a bit before cutting or serving. Typically this is 10-15 minutes, but something like a large, 12 pound turkey can sit for 30 minutes while it finishes cooking and redistributes the juices.
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Beef and Lamb Cooking Temperature Chart
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Steak, Chops & Roasts |
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Rare |
120°-125° farenheit |
center is bright red, pinkish as it moves outward |
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Medium Rare |
130°-135° farenheit |
center is very pink, slightly brown as it moves outward |
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Medium |
140°-145° farenheit |
center is light pink, brown as it moves outward |
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Medium Well |
150°-155° farenheit |
not pink |
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Well Done |
160° farenheit and above |
meat is brown throughout |
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Ground Meat |
160°-165° farenheit |
uniformly brown throughout, no pink |
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Beef Brisket |
160° farenheit and above |
brisket will be medium to well done |
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Pork Cooking Temperature Chart
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Steaks, Chops & Roasts |
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Medium |
140°-145° farenheit |
pale pink center |
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Well Done |
160° farenheit and above |
uniformly brown throughout |
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Pork Ribs |
160° farenheit and above |
ribs will be medium to well done |
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Pork Sausage |
160° farenheit |
no pink |
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Ham |
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Raw |
160° farenheit |
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Pre-cooked |
140° farenheit |
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Poultry Cooking Temperature Chart
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Chicken & Duck |
165° farenheit |
cook until juices run clear |
Turkey |
165° farenheit |
cook until juices run clear and leg moves easily |
Stuffing |
165° farenheit |
this temperature applies whether the stuffing is cooked alone with turkey parts like giblets or inside the bird |
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Fish & Seafood Cooking Temperature Chart
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Fish-steaks, fillets or whole |
140° farenheit |
meat is opaque and flakes easily clear |
Tuna, Swordfish, Marlin & Shark |
125° farenheit |
you want to eat this medium rare. Overcooking these fish will cause them to become dry and flavorless |
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Shrimp |
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Medium-size |
place in boiling water 3-4 minutes |
they are done when they go from orange or white/gray to slightly pink in color--do not overcook as they become tough and tasteless |
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Large-size |
place in boiling water 5-7 minutes |
they are done when they go from orange or white/gray to slightly pink in color--do not overcook as they become tough and tasteless |
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Jumbo-size |
place in boiling water 7-8 minutes |
they are done when they go from orange or white/gray to slightly pink in color--do not overcook as they become tough and tasteless |
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Lobster |
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1 pound whole live |
place in boiling water 12-15 minutes |
meat will be opaque (white) and red when cut open |
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Tail only, baked |
15 minutes |
meat will be opaque (white) and red |
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Tail only, broiled |
10 minutes |
meat will be opaque (white) and red |
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Crab Legs, frozen & thawed |
place in boiling water for 5-7 minutes |
they are typically ready when you can smell the aroma |
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Scallops, frozen & thawed |
place in pan over high heat |
meat will no longer be translucent; it will be white |
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Clams, Mussels & Oysters |
depends on size & amount |
place in boiling water, they are fully cooked at the point when their shells open--throw out any shell that does not open |
