We always urge you to follow good food safety practices in your kitchen, but especially on cooking day. You do not want to have a freezer full of food that is going to make you sick.

Each type of meat has a minimum safe temperature to ensure that any bacteria has been killed. Remember that these temperatures refer to the internal temperature of the meat. That means you will need to insert a meat thermometer into the thickest portion of the meat to get an accurate reading.

Ground Meat

Beef, veal, lamb, or mixtures

160 degrees

Fresh Meat

Beef, veal, lamb

  • 145 degrees for medium-rare
  • 160 degrees for medium
  • 170 degrees for well done

Remember with these types of meat that they should rest before serving, and during the rest time temperature will continue to rise 5-10 degrees.

Chicken and Turkey

All types, including ground

165 degrees

Pork and Ham

145 degrees (this will be medium for fresh pork)

Fish

145 or until flesh is opaque and flakes with a fork

Shrimp, lobster, crab

Cook until flesh is pearly and opaque

Scallops

Cook until flesh is milk white or opaque and firm

Clams, oysters, mussels

Cook until shell opens during cooking