the most dependable way to check.
Whole cuts of beef: For food safety, cook steaks and other intact beef cuts to an internal temperature of 63°C (145°F), followed by at least a three-minute rest. Some people prefer lower temperatures, but these do not meet this standard.
Ground beef and hamburgers: Cook to 71°C (160°F). Grinding can distribute harmful bacteria throughout the meat, so the inside must be cooked thoroughly.
Pork: Cook whole cuts to 63°C (145°F), followed by a three-minute rest.Ground pork should
