Hot on the Inside
You can't tell if meat or poultry is done by its colour, only by its internal temperature. Buy and use a digital thermometer.
- Cook poultry to 74° C (165° F).
- Cook ground meat (beef, pork or lamb) to 71° C (160° F).
- Cook pieces of beef, pork or lamb to 71° C (160° F) for medium done.
- Beef or lamb pieces can be cooked to medium rare by reaching 63° C (145° F) on a thermometer.