Proper cooking temperatures ensure meat is both safe to eat and retains its best flavor and texture. Here are the recommended internal temperatures for pork, beef, and chicken:

Pork

Safe Temperature: Cook pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest.

Notes: This temperature ensures the meat is juicy and slightly pink in the center, which is safe and flavorful.

Beef

Safe Temperature: Ground beef should be cooked to 160°F (71°C) to eliminate harmful bacteria.

Steaks and Roasts: These can be cooked to your desired level of doneness:

Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F (60–63°C)
Medium-Well: 150–155°F
Well-Done: 160°F+ (71°C+)

Chicken

Safe Temperature: Chicken (both white and dark meat) must reach an internal temperature of 165°F (74°C).

Notes: This temperature ensures the meat is safe to eat while keeping it moist.

Tips for Measuring Temperature

Use a meat thermometer and insert it into the thickest part of the meat, avoiding bones or fat.

Let meat rest after cooking (except for ground meats) to allow the temperature to stabilize and juices to redistribute.

Cooking meat to these recommended temperatures ensures safety and enhances flavor.