It can be a challenge to cook meat to just the right temperature for food safety, along with reaching the best taste and texture. But knowledge, paired with an instant-read meat thermometer, can set you up for success!

The USDA recommends cooking meat to the following internal temperatures to prevent food-borne illness and ensure optimal taste:

RED MEAT

Beef, Pork, Lamb and Veal (Steaks, Chops and Roasts) - 145°F 

GROUND MEAT

Beef, Pork, Lamb and Veal - 160°F    

POULTRY

Turkey, Chicken and Duck (Whole, Pieces and Ground) - 165°F   

FISH   

 145°F 

EGG DISHES

160°F