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WEDNESDAY, JULY 4, 2007
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Minimum safe internal temperatures for meat

The U.S. Department of Agriculture says meats should be cooked to the following minimum internal temperatures. To take the temperature of a cut of meat, insert an instant-read thermometer at the thickest part of the meat without touching bone.

Though many recipes for smoking food call for maintaining grill temperatures as low as 200 F, the government says the temperature in smokers should be maintained between 250 F to 300 F.

  • Beef hamburgers: 160 F

  • Beef, veal and lamb (steaks, roasts and chops): For medium rare 145 F, for medium 160 F

  • Poultry: 165 F

  • Pork: 160 F

  • Hot dogs and other fully cooked meats: 165 F

    The Associated Press

    Copyright 2005 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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