From: "R Bartlett" <[log in to unmask]> > Although freezing temperatures listed above will kill many disease-causing > bacteria, the only way to assure complete destruction of all pathogenic > bacteria is to cook the meat product to a minimum internal temperature of > 160F (or 180F for poultry). I think this is too high. The meat comes out too tough. I do the following with meat I buy: degrees in F. beef grilled or dry roasted -- 120 - 125 rare beef, ground -- 145 - 160 (I tend more towards the 145) pork -- 145 (it is still pink but done enough to kill trichinae and delicious) poultry -- 165 sausage -- 165 You have to be most careful with ground meat and poultry and wild game. Also, remember to remove the meat from the heat about 5 degrees before these temperatures because it will keep heating up about another 5 degrees while resting. This is what I do anyway, I'm not claiming it's completely safe but I've never been sick from this and it's what I've read in cookbooks that I use and trust. --Richard