The term meat includes a wide range of products, including all manner and form of beef, pork, and lamb. However, all raw varieties are subject to the same considerations with respect to storage, handling, and cooking. Keep meat cold, keep it in airtight packaging, and cook it to a minimum internal temperature of 145°F. One exception is ground beef, which must be cooked to an internal temperature of 160°F – that’s the same as medium. But don’t judge the degree of doneness by color alone, use a meat thermometer to be sure.
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