Kitchen answer
What are the safe internal cooking temperatures?
Poultry 165°F (74°C), ground meat 160°F (71°C), whole cuts of beef, pork, and lamb 145°F (63°C) with a 3-minute rest, and fish 145°F (63°C) or 125–130°F for medium salmon.
What else to know
- An instant-read thermometer is the only reliable test.
- Measure at the thickest point, away from bone.
- Carryover cooking adds 3–8°F while resting on large roasts.