The safe minimum internal temperatures for different types of meat vary depending on the cut, size, and degree of doneness. Generally, you should cook beef, pork, lamb, veal, and game to at least 145°F; ground meats to at least 160°F; poultry to at least 165°F; and fish and shellfish to at least 145°F. You can also use visual cues such as color, texture, and juices to check for doneness, but they are not as reliable as a meat thermometer.