What color should different meats be in the middle when they are cooked?

Here's a breakdown of the internal color you should aim for with different meats when they are cooked to a safe temperature:

Beef:

* Rare: Reddish-purple center

* Medium-rare: Pinkish-red center

* Medium: Light pink center

* Medium-well: Slightly pink center

* Well-done: Brown throughout

Pork:

* Well-done: White throughout. Pork should always be cooked to an internal temperature of 145°F (63°C) to kill any harmful bacteria.

Chicken:

* Well-done: White throughout. Chicken should always be cooked to an internal temperature of 165°F (74°C) to ensure it's safe to eat.

Turkey:

* Well-done: White throughout. Turkey should also be cooked to an internal temperature of 165°F (74°C).

Fish:

* Cooked: Opaque and flaky throughout. Fish cooks quickly, and overcooking can make it dry.

Important Notes:

* Use a meat thermometer: The best way to determine if meat is cooked to a safe temperature is to use a meat thermometer.

* Resting time: After cooking, allow meat to rest for a few minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful meal.

* Different cuts: Some cuts of meat, like steaks, are best cooked to a specific doneness, while other cuts, like ground beef, should always be cooked to well-done.

Always refer to reputable food safety guidelines for specific cooking temperatures and safety tips.