USDA Recommended Intenal Temperatures for Meat

I thought I'd post this up because I can never find it when I need it. It's basically the temperature the thickest part of a piece of meat should reach when using a meat thermometer.

Beef / Lamb / Veal
Medium Rare ............................ 62.7C (145F)
Medium .................................... 71.1C (160F)
Well done ................................. 76.6C (170F) - Please never eat beef well done! :(

Poultry (ie chicken, turkey, duck)
At the thickest part of the leg..... 73.9C (165F)
Rolled Roast ............................ 73.9C (165F)
Not the actual cavity of the bird!

Pork
Medium .....................................71.1C (160F)
Well done ................................. 76.6C (170F)

Ham
From Raw ................................ 71.1C (160F)
Precooked (ie reheating) .......... 60C    (140F)

Minces/Burgers/Sausages
Poultry ...................................... 73.9C (165F)
Beef/Lamb/Pork/Veal ..............  71.1C (160F)

Happy cooking!