Minimum safe cooking temperatures vary depending on the cut and type of meat. Ground meats should be cooked to 165 degrees Fahrenheit. Pork chops, steak and lamb should be cooked to 145 F, while all poultry should be cooked to 165 F.
A thermometer should be used to check the internal temperature of the meat. Meat also needs to rest after being cooked. Steaks, lamb, pork chops and other cuts of meat continue to cook after being removed from heat.
When cooking seafood, rely on texture and color instead of temperature. Fully-cooked seafood becomes opaque and firm when it is safe to consume.