Cooking Meats

When you overcook meat, the protein in it becomes solid, dry, and dense. If you undercook meat, you run the risk of food poisoning.

The US Department of Agriculture suggests the following temperatures because the food will be safely cooked AND still have flavor at these temperatures:

Fresh ground beef, veal, lamb, pork: 160°F (71°C)
Beef, veal, lamb roasts, steaks, chops: medium rare: 145°F (63°C)
Beef, veal, lamb roasts, steaks, chops: medium: 160°F (71°C)
Beef, veal, lamb roasts, steaks, chops: well done: 170°F (77°C)
Fresh pork roasts, steaks, chops: medium: 160°F )(71°C)
Fresh pork roasts, steaks, chops: well done: 170°F (77°C)
Ham: cooked before eating: 160°F (71°C)
Ham: fully cooked, to reheat: 140°F (60°C)
Ground chicken/turkey: 165° F (74°C)
Whole chicken/turkey: 180° F (82°C)
Poultry breasts, roasts: 170° F (77°C)