How hot can you cook food and still consider it raw?

Food is considered cooked when it has reached a safe internal temperature that kills harmful bacteria. The minimum safe internal temperatures recommended by the USDA are as follows:

- Beef, pork, lamb, and veal (steaks, roasts, chops, and ground meat) - 145°F (63°C) with a 3-minute rest time

- Ground beef, pork, and lamb - 160°F (71°C)

- Whole poultry (including chicken and turkey) - 165°F (74°C)

- Ground poultry - 165°F (74°C)

- Fish and shellfish - 145°F (63°C)

Cooking food to these minimum internal temperatures ensures the destruction of harmful bacteria and reduces the risk of foodborne illnesses. However, these temperatures are considered "safe" rather than "raw". In general, food that has reached an internal temperature lower than these recommendations is considered raw.