What is the minimum safe internal temperature required for ground meats (beef, pork, veal, lamb)?
Answer
$160^{\circ}\text{F}$ ($71^{\circ}\text{C}$)
Ground meats must be cooked to a minimum internal temperature of $160^{\circ}\text{F}$ ($71^{\circ}\text{C}$). This contrasts with roasts, steaks, and chops of the same meats, which only need to reach $145^{\circ}\text{F}$ followed by a rest time.
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