Cooking Temps for Meat & Poultry

By GratefulSea

Just three numbers to remember:
145 degrees for whole meats (with a 3 minute resting period)
160 for ground meats
165 for poultry

Preparation

Step 1

USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.