The safe minimum cooking temperature for meat depends on the type of meat being cooked. Ground beef, pork, veal and lamb, for instance, should reach an internal temperature of 160 degrees Fahrenheit before being considered safe to eat.
Steaks, roasts and chops should measure 145 degrees Fahrenheit after resting for three minutes. The internal temperature of cooked meat is measured with a meat thermometer. Most poultry, including chicken, turkey and duck, should be cooked until the internal temperature has reached 165 degrees Fahrenheit. Poultry does not need to rest before having its temperature checked. Precooked ham that is reheated should reach 140 degrees Fahrenheit before it is consumed.