Heat and doneness

Beef and lamb

Tender steaks and chops love a fierce fire and a little nerve. For a rosy medium-rare center, pull them around 125 to 130°F; while the meat rests, the heat will keep walking inward. Medium lives around 135 to 140°F. Slide the thermometer in from the side toward the thickest part, then give the meat 5 to 10 quiet minutes before you slice it.

Pork

A pork chop does not need to turn gray to be done. Loin and chops stay juicy with the faintest blush at 140 to 145°F; pull at the low end and let them rest for 3 to 5 minutes. Shoulder is another creature entirely. Keep cooking it toward 195 to 205°F, until its tough connective tissue melts and a fork meets almost no resistance.

Ground meat

Grinding changes the bargain: everything that began on the surface is mixed through the middle. Take ground beef, pork, veal, and lamb to 160°F, and ground poultry to 165°F. For a juicy burger or meatball, choose meat with enough fat, season it well, and stop cooking as soon as it reaches the mark.

Poultry

Breast meat is lean and asks for attention. Pull it near 160°F, rest it, and make sure it coasts to 165°F before slicing. Legs and thighs are safe at the same temperature but grow silkier around 175 to 185°F, when their connective tissue finally softens. Probe the deepest part of the meat without touching bone.

Fish and shellfish

Fish moves from tender to dry in a blink, so begin checking early. Salmon is lush around 125 to 130°F; lean white fish is often happiest around 135 to 140°F, when it has just turned opaque and yields in broad, moist flakes. Shrimp are ready when they curl into a loose C and turn pearly. A tight O is an overcooked shrimp asking for mercy.

Eggs

An egg is a collection of textures, not a single finish line. For fried and scrambled eggs, trust your eyes: set whites, softly mounded curds, and yolks cooked as you like them. Pull scrambled eggs while they still look a little glossy. For a frittata, quiche, or other egg dish, aim for 160°F and take it from the oven when the center has only just stopped trembling.

Cooking for someone who needs extra care, or simply want the official word? Keep the FDA safe-temperature chart close by.