Invest in a digital food thermometer, and you’ll never worry about undercooking (or overcooking) meat again. Beef, pork, lamb and veal should have a minimum internal temperature of 63ºC (145°F), while ground meats need to be cooked to an internal temperature of 71°C (160°F). Chicken, on the other hand, should be cooked until it reaches 74°C (165°F).

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