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Meat questions people search

What temperature is chicken safe?

Poultry needs a verified safe centre — colour alone is not enough.

Short answer

Cook chicken to a safe finished internal temperature and confirm with a probe in the thickest part, away from bone. Follow local food-safety guidance for vulnerable guests; rest briefly after the safe finish.

Related cuts

→Breast→Thigh

Related reads

→Temperature and freshness: the cold chain that decides flavour before the pan→Myths that cost flavour: washing, room-temp waits, pressing and “sealing juices”

Other common questions

→How long should steak rest?→Fridge thaw or counter thaw?→Why is my sear grey, not brown?→Best cheap cut for braising?→Salt steak before or after cooking?

← Meat questions people search

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

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