How Raw Is Too Raw for Meat? Safe Internal Temperatures Explained
Learn the safe internal temperatures for beef, pork, lamb, ground meat, and poultry to avoid undercooked meat and foodborne illnesses.
Video transcript
Meat is too raw if it hasn’t reached a safe internal temperature. For beef, pork, and lamb steaks or chops, the recommended minimum internal temperature is 145°F (63°C). For ground meats, it's 160°F (71°C), and for all poultry, it's 165°F (74°C). Using a food thermometer is the best way to ensure safety. Avoid consuming meat that is raw or undercooked to prevent foodborne illnesses.
Questions and answers
What is the safe internal temperature for beef, pork, and lamb steaks or chops?
The recommended safe internal temperature for beef, pork, and lamb steaks or chops is 145°F (63°C).
At what temperature should ground meats be cooked to be safe?
Ground meats should reach a minimum internal temperature of 160°F (71°C) to ensure safety.
Why is it important to use a food thermometer when cooking meat?
Using a food thermometer ensures meat has reached a safe internal temperature, helping prevent foodborne illnesses caused by consuming undercooked meat.
What is the safe internal temperature for all types of poultry?
All poultry should be cooked to a safe internal temperature of 165°F (74°C) to avoid risks from harmful bacteria.
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