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Nutrition Q & A

To What Temperature Should I Cook Chicken, Pork and Beef?

Using a meat thermometer when you cook meat is an important step in preventing food-borne illness. Meat, poultry and seafood should be cooked to different temperatures, so be sure to keep this list handy. These are minimum temperatures to insure food safety:

  • Chicken breast: 165°F
  • Ground poultry: 165°F
  • Roasts and steaks (beef, veal, pork and lamb): 145°F; then allow the meat to rest for three minutes before carving or consuming.
  • Ground meat (beef, veal, pork and lamb): 160°F
  • Fish: 145°F

Source: Fight Bac

June 2011

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