When you're cooking large pieces of meat, it's important to cook them until they have reached a certain internal temperature to ensure that they're cooked through. Properly cooking meat lessens the chance of the meat containing potentially harmful bacteria. The chart below can help you determine the proper internal temperature for the type of meat that you're cooking.
Other things to remember:
- When taking a temperature, be sure to position the thermometer in the middle of a roast, avoiding the bone.
- In a steak or other cut of meat, put the thermometer in the thickest part of the meat.
- For poultry, check the temperature in the breast and in the inside of the thigh.
- Clean the thermometer with hot, soapy water after each use.
For more information on meat safety, check out foodsafety.gov.
Safe Internal Meat Temperatures
|Type of Meat||Internal Temperature|
|Leg of Lamb||145˚F|
|Chicken Pieces (Breasts or Thighs)||165˚F|
|Duck or Goose||165˚F|
|Pork Roast or Tenderloin||160˚F|
|Fully Cooked Ham||140˚F|