Proper Internal Meat Temperature for Chicken, Pork and Beef

Cooking to the proper internal temperature is one of the most important steps in food safety. Knowing the correct temperature for different types of meat is key to preventing food–borne illnesses. Luckily, this handy guide will help you cook your favorite meats to the perfect temperature every time.

When it comes to chicken, the internal temperature should reach at least 165°F. This will ensure that the meat is cooked through and food–borne illnesses from salmonella and other bacteria can be avoided. Make sure to insert your thermometer into the thickest part of the chicken and wait until the temperature is consistent before removing the meat from the heat.

Pork should be cooked to at least 145°F. This temperature is necessary to avoid trichinosis, a type of parasitic infection caused by consuming undercooked pork. Be sure to insert the thermometer into the thickest part of the pork, and wait until the temperature is consistent before removing the meat from the heat.

Finally, beef should be cooked to at least 160°F. This temperature will ensure that any bacteria in the beef is killed. Insert the thermometer into the thickest part of the beef and wait until the temperature is consistent before removing from the heat.