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.
Beef, veal, lamb, or mixtures
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
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