Follow the guide below to ensure that you're cooking your meat to a safe internal temperature for consumption. This guide provides recommendations from Agriculture & Agri-Food Canada on safe minimum internal temperatures, which should be measured using a digital thermometer for the most accurate readings. Be sure to check each piece of meat separately if cooking more than one, and use the temperature reading from the middle of the thickest part of the meat (without touching any bone).
Disclaimer: WARNING: TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL TEMPERATURES LISTED INTHE TABLE ABOVE. AAFC* SAFE MINIMUM INTERNAL TEMPERATURES FISH 145° F (63° C), PORK 160° F (71° C), EGG DISHES 160° F(71° C), STEAKS AND ROASTS OF BEEF, VEAL OR LAMB 145° F (63° C), GROUND BEEF, VEAL OR LAMB 160° F (71° C), WHOLE POULTRY(TURKEY, CHICKEN, DUCK, ETC.) 165° F (74° C), GROUND OR PIECES POULTRY (CHICKEN BREAST, ETC.) 165° F (74° C).