Use a meat thermometer! Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness. These are meat minimum internal temperatures:u003cbr/u003eBeef, pork, veal, and lamb at 145 ºF with a three-minute “rest time” (roast, steaks, and chops) after removal from the heat source. Ground meats 160 ºF. Poultry (whole, parts, or ground) 165 ºF.