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)


145 or until flesh is opaque and flakes with a fork

Shrimp, lobster, crab

Cook until flesh is pearly and opaque


Cook until flesh is milk white or opaque and firm

Clams, oysters, mussels

Cook until shell opens during cooking