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internal temperatures for cooking meat

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internal temperatures for cooking meat

Jonathan Saw | Apr 8, 2005 11:03 AM

With the summer grilling season soon upon us, can anyone remind me of the recommended internal cooking temperatures for a variety of meats? I'm not talking the overly cautious guidelines by the FDA or meatpackers that guarantee a dry piece of meat.

General categories are fine:

chicken
beef
pork

ground beed
ground turkey

Thanks!

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