Internal Cooking Temperatures for Meat and Seafood

Any and all raw meat products have a recommended internal temperature that will ensure a tender, yet fully-cooked dish. This temperature guide will tell you everything you need to know about safe cooking temperatures and avoiding overcooked meat.

Chicken: 165° F

Chicken should be cooked to an internal temperature of 165°F. When measuring the temperature of the chicken, be sure to insert your meat thermometer in the thickest part. Note – consuming raw or undercooked chicken may increase your risk of food borne illness. 

Beef: 140°F 

All beef products should be cooked to an internal temperature of 140°F for medium rare. When measuring the temperature of the beef, be sure to insert your meat thermometer in the thickest part.  Recommended internal temperature varies depending on desired doneness.

Rare: 120°F

Medium Rare: 130°F

Medium: 140°F

Medium-Well: 150°F

Well-Done: 160°F +

Lamb: 145°F 

All lamb products should be cooked to an internal temperature of 140°F for medium rare. When measuring the temperature of the lamb, be sure to insert your meat thermometer in the thickest part.  Recommended internal temperature varies depending on the desired doneness.

Rare: 115-120°F

Medium Rare: 125°F

Medium: 130°F

Medium-Well: 145°F

Well-Done: 150°F +

Lobster: 140°F

Lobster should be cooked to an internal temperature of 140°F. To measure the temperature of the lobster, insert your meat thermometer in the thickest part. The meat should be an opaque, creamy white color when fully cooked.

Shrimp: 120°F

Shrimp is fully cooked when the meat has become opaque and has curled into a slight C-shape. Although its desired color can depend on the variety, the internal temperature should reach 120°F.

Fish: 125°-145°F

The recommended temperature of fish varies depending on the type of fish as well as the desired level of doneness. While certain thinly cut varieties have one specific recommended internal temperature, the recommendation for thicker filets can depend on your desired level of doneness.

Scallops: 125-130°F

Scallops should be cooked to an internal temperature of 115°F and removed from heat. Due to their size and the high heat used to cook Scallops, carryover cooking will add an additional 10-15°F. Therefore, their ideal final temperature is 125-130°F.

Mussels: 145°F

Mussels should be cooked until their shells open and the meat inside is firm to the touch. The recommended internal temperature is 145°F and can be measured with a thin-tip meat thermometer.

Crab: 140°F

This temperature is just a recommendation! As all of our King Crab products arrive pre-cooked, it is most important to ensure the meat is warmed-through.

Note: These temperatures apply to every cut of meat within their respective meat categories!