Safe internal meat temperatures

==Ground products==
#Beef, veal, lamb, pork: 
#Chicken, turkey: 74°C (165°F)
==Beef, veal, lamb==
Roast and steaks:
*Medium-rare: 63°C (145°F)
*Medium: 71°C (160°F)
*Well-done: 77°C (170°F)
==Pork==
#Chops, roasts, ribs:
#*Medium: 71°C (160°F)
#*Well-done: 77°C (170°F)
#Ham, fresh: 71°C (160°F)
#Sausage, fresh: 71°C (160°F)
== Poultry ==
#Chicken: 82.2°C (180°F)
#Duck: 82.2°C (180°F)
#Turkey, un-stuffed:
#*Whole: 82.2°C (180°F)
#*Breast: 77°C (170°F)
#*Dark meat: 82.2°C (180°F)
#Stuffing, cook seperately 74°C (165°F)
==Eggs==
#Fried and poached: Until yolk & white are firm
#Casseroles: 71°C (160°F)
#Sauces, custards: 71°C (160°F)
==See also==
*Food safety
Category:Health and safety