What are the recommended cooking temperatures for different meats?

The recommended cooking temperatures for different meats vary to ensure safe and enjoyable culinary experiences. For poultry, including chicken and turkey, the internal temperature should reach a minimum of 165°F (74°C) to eliminate harmful bacteria. Ground meats, such as beef, pork, veal, and lamb, should be cooked to an internal temperature of at least 160°F (71°C) to ensure safe consumption. Steaks, roasts, fish, and seafood can be cooked to a lower internal temperature of 145°F (63°C) to maintain desired tenderness while killing potential pathogens. It is important to measure the temperature at the thickest part of the meat using a reliable food thermometer. Additionally, allowing meat to rest for a few minutes after cooking helps retain its juices and promotes even distribution of flavors. Always prioritize food safety by following these recommended cooking temperatures for different meats.