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Poultry: 165°F (73.9°C) whole or ground poultry. Poultry should always be well-done. Under cooked poultry can spread salmonella and other diseases.

Ground meats: 160°F (71.1°C) ground meat, both beef and lamb. Ground meats may have bacteria mixed throughout, so must be cooked at a higher temperature than whole cut meat.

Whole meat: 145°F (62.8°C), let meat rest at least three minutes before eating. The resting time gives the heat more time to kill bacteria.

Beef has a wider safety range, but if you prefer rare cooked meat, then steaks, roasts, and chops are safer.

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