Beef, veal and lamb (pieces and whole cuts)
Medium-rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)
Hamburgers, sausage and other ground meats should always been cooked to 165 degrees internal temperature. The same temperature applies to chicken. This insures that the bacteria is eliminated completely. I learned all this stuff when I worked in medicine.
Gary
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PSR-S950, TC Helicon Harmony-M, Digitech VR, Samson Q7, Sennheiser E855, Custom Console, and lots of other silly stuff!
K+E=W (Knowledge Plus Experience = Wisdom.)
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