The recommended internal temperature for cooked meat varies depending on the type of meat. Here's a breakdown to ensure safe and delicious results:
Recommended Internal Meat Temperatures
It's crucial to use a reliable meat thermometer to ensure meat is cooked to a safe internal temperature, killing harmful bacteria and preventing foodborne illnesses.
| Type of Meat | Recommended Internal Temperature | Notes |
|---|---|---|
| Ground Meats | 160°F (71°C) | Includes ground beef, pork, lamb, and veal. |
| Poultry (Chicken, Turkey) | 165°F (74°C) | Insert thermometer into the thickest part of the thigh without touching bone. |
| Fresh Meat Steaks, Chops, Roasts (Beef, Pork, Lamb, Veal) | 145°F (63°C) | Allow to rest for at least 3 minutes after cooking. |
| Fish | 145°F (63°C) | Flesh should be opaque and flake easily with a fork. |
Importance of Resting Meat
Allowing meat to rest for a few minutes after cooking is essential. During resting, the juices redistribute throughout the meat, resulting in a more tender and flavorful final product.
Using a Meat Thermometer
- Insert the thermometer into the thickest part of the meat, avoiding bone.
- Ensure the thermometer is accurate.
- Wait for the temperature to stabilize before reading.
By following these guidelines, you can confidently cook meat to a safe and enjoyable internal temperature.
