One of the hardest things about cooking meat is figuring out when it’s done. You don’t want to undercook it and get sick, or overcook it and for it to be super dry. While we all have our own ways of determining if meat is done, guessing isn’t the best option, especially when the USDA has recommended cooking temperatures.
Remembering the cooking temperatures for all of the types of meat is challenging, but we’re here to give it to you all in one place. Next time you cook these meats, check them with a meat thermometer to ensure that they’re safe to eat.
Pork (Whole Cuts)
The recommended safe temperature for whole cuts of pork is 145 F with a three-minute rest period before carving or consuming. This results in juicy and tender pork, roasts, and chops.
Beef, Veal, and Lamb (Whole Cuts)
Beef, veal, and lamb cuts should be cooked to 145 F with a three-minute rest period.
Beef, Veal, Lamb, and Pork (Ground Meats)
Ground beef, veal, lamb, and pork should be cooked to 160 F and no rest time is required.
Poultry
Chicken and ground turkey should be cooked to 165 F.
