Meat Internal Temperature Guide

Grinding meat mixes any surface bacteria throughout the whole piece, so it needs to reach a higher temperature (160°F) to be sure that bacteria is killed all the way through, unlike a whole steak where surface searing handles the exterior.

Yes — 145°F with a 3-minute rest is the USDA's safe minimum for whole cuts of beef, pork, veal, and lamb, which lines up closely with a medium doneness. True rare and some medium-rare preparations fall below this and reflect personal preference and additional food-safety judgment, not USDA guidance.

Poultry carries a higher baseline risk of Salmonella and Campylobacter, so USDA guidance sets 165°F as the safe minimum for all poultry, regardless of cut or how it's prepared.