To ensure meat is cooked safely and free from harmful bacteria, follow these recommended internal cooking temperatures:
- Whole Meats (e.g., Chicken, Beef, Pork):
- 145°F (65°C): For whole meats like steaks, roasts, and chops. This temperature ensures tenderness and safety.
- 160–165°F (70–75°C): For ground meats (such as burgers and meatballs) and poultry. Ground meats need higher temperatures to kill bacteria effectively1.
- Specific Meat Cooking Temperatures:
- Chicken, Turkey, Duck: 165°F (74°C)
- Beef, Lamb, Veal (Rare): 126°F (52°C)
- Beef, Lamb, Veal (Medium): 140°F (60°C)
- Beef, Lamb, Veal (Well Done): 160°F (71°C)2
Remember, using a food thermometer is the most accurate way to check doneness. Ensure the middle of the meat reaches the recommended temperature for at least 2 minutes to guarantee safety. Happy cooking!