The ultimate meat and fish temperature guide

Meat and fish cooking temperatures

In neanderthal times, the average life expectancy was about 30, and that's probably because primitive people didn't know when their food was fully cooked and died of foodborne illnesses.


Clams, mussels, and oysters are bivalve mollusks and need the same cooking temperature.


Chefs recommend cooking halibut to 130-135°F. The FDA recommends 145°F, or when the “flesh is opaque and separates easily with a fork.”


Not just because they're crabby, taking their temperature is tricky. Hilarious! The ideal temperature is 145°F at the joint of the claw.


sn't an exact science, especially when adding cheese or cooking sunny-side-up eggs.


The safest internal temperature for ground beef is 160°F, which is medium-well. Those who like their burgers well-done are safe! Don't overcook the beef.

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