With the USDA's recent revision to their cooking temperature recommendation for pork, we think it's time for a general food safety refresher. What are the safe cooking temperatures for meat? And how do they differ for beef, lamb, pork, and poultry?
Beef: 125°F for rare, 145°F for medium, 165°F for well done
Lamb: 135°F for rare, 160°F for medium, 165°F & up for well done
Pork: 145°F (although Michael Ruhlman cooks his at 135°F)
Poultry: 165°F to 175°F
(Image: Faith Durand)