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Follow these guidelines from foodsafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods. Separate — separate raw meat from other foods Cook — cook to the right temperature Chill — refrigerate food promptly Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source For reasons of personal preference, consumers may choose to cook food to higher. Here is an overview of ideal internal temperatures for different types and cuts of meat, with more detailed information to follow below (5, 6, 7): Understanding food safety is important This meat temperature chart will teach you the internal temperatures for all different types of meat. Find the temperatures our test kitchen recommends for different types of meat We include the internal temperature for chicken, turkey, beef, pork, and lamb plus why resting meat after cooking is essential. Learn how to cook and reheat meat, poultry, fish, and leftovers to the correct temperature and how to store food and keep it out of the danger zone. This meat temperature chart includes the usda's recommended meat cooking temperatures for every cut, including the right chicken, steak, and pork temperature, plus how to cook seafood.