| Meat | Internal temp | Note |
|---|---|---|
| Poultry (all) | 74 °C / 165 °F | No pink; the firm safety line |
| Ground meat | 71 °C / 160 °F | Grinding spreads surface bacteria |
| Whole beef / pork / lamb | 63 °C / 145 °F + 3 min rest | Safe minimum for whole cuts |
| Steak, medium-rare | 54-57 °C / 130-135 °F | Texture, not safety; carryover +3-6 °C |
Meat Doneness Temperatures
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Check the center with an instant-read thermometer, not the clock: poultry is done at 74 °C (165 °F), ground meat at 71 °C (160 °F), and whole cuts of beef, pork, or lamb are safe at 63 °C (145 °F) with a three-minute rest. Pull steaks earlier for medium-rare — about 54-57 °C — because the temperature keeps climbing as they rest.