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Cooking Meat Safely: USDA Temperature Guidelines Explained

1/23/2026

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Summary

Story summary

Cooking meat to the correct internal temperatures reduces the risk of foodborne illness, per the U.S. Department of Agriculture (USDA), which specifies 145°F for whole cuts of beef, pork, lamb, and veal; 160°F for ground meats; and 165°F for poultry.
Many home cooks serve meat below these guidelines, creating a health risk.
A thermometer ensures safety and flavor by measuring temperatures.

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Story summary

Cooking meat to the correct internal temperatures reduces the risk of foodborne illness, per the U.S. Department of Agriculture (USDA), which specifies 145°F for whole cuts of beef, pork, lamb, and veal; 160°F for ground meats; and 165°F for poultry.
Many home cooks serve meat below these guidelines, creating a health risk.
A thermometer ensures safety and flavor by measuring temperatures.