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When measuring the internal temperature of meat, you must measure the thickest part of the cut. It should be right in the center of that thick area.
The minimum internal temperature for chicken is always 165ºF (74ºC) – no exceptions! This goes for every type of cut, including a whole chicken.
For ground meat like pork, beef, and lamb, you can cook them for slightly less time or until the internal cooking temperature reaches 160ºF (71ºC).
Let’s take pork tenderloins or chops, for example. For these cuts to be safe to eat, they can be cooked to 140-145ºF (60-63ºC). This is also considered to be “medium” cooked pork.
Rare beef has an internal temperature of 118-125ºF (48-52ºC). Medium rare is cooked until its internal temperature is 129-134ºF (54-57ºC).