Meeting minimum internal temperatures when cooking meats is key for food safety.

Meeting minimum internal temperatures is important in ensuring that safe products are prepared and served. Using an accurate meat thermometer is key to knowing that these temperatures have been reached.

Newly revised USDA cooking temperatures now have:

• Steaks, roasts, and chops from beef, pork, and lamb cooked to at least 145°F with a three-minute rest time before serving.
• Ground beef, pork, and lamb because of the mixed nature of these products must be cooked to 160°F.
• All poultry should be cooked to 165°F.