How do you know when meat is fully cooked through?

The most reliable way to know meat is fully cooked is to use an instant-read meat thermometer inserted into the thickest part, away from bone. Safe internal temperatures are 165°F for poultry, 160°F for ground meat, and 145°F for whole cuts of beef, pork, and lamb with a 3-minute rest. Without a thermometer, you can check by cutting into the thickest part and looking at the juices and color. Poultry should have clear juices and no pink flesh. Beef can vary by preference, but ground beef should show no pink. Fish is done when it flakes easily with a fork. A thermometer is always the safest and most accurate method.