You'll find all sorts of articles showing you what is "medium" versus "rare", or "cooked" versus "dangerous". I find most of them to be too conservative. Remember, the meat continues to cook after you take it from the oven. But resting meat is important. Tent with foil if needed. Resting allows for two things to happen -- 1) it keeps the meat cooking. The bigger the piece, the better it retains heat. 2) It retains some juices via reabsorption.
- Whole Chickens, when the breast is 150, it's done.
- Chicken breast meat (boneless) I cook to 145.
- Pork I cook to 145. I've never had trichinosis.
- For beef, I like my meat medium to medium rare. Definitely pink, but warmed throughout. If it's a steak or a roast, the meat is slightly thready. 135 and it's off the heat, to come to 145.
My idea of perfectly cooked:
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