CoreTemps is a reference for internal cooking temperatures, built and maintained by Anders Guttormsen.
Why this site exists
I wanted somewhere to look up the right temperature for a piece of meat without scrolling past a life story and a full recipe to reach the number. That is what this is: the temperature first, then a few short notes on cooking that particular cut well. The kind of thing that is actually usable when your hands are full and the oven is open.
Every cut has its own page rather than a row in one giant table, because the useful part is rarely just the number — it is where to put the probe, when to pull the meat off the heat, and what usually goes wrong with that specific cut.
How I measure
I use a fast-reading digital thermometer. Speed matters more than people expect: a probe that settles in a couple of seconds lets you check several spots in a roast and get the oven door shut again before the heat drops away. A slow thermometer quietly encourages you to take one reading and hope for the best.
Where to put that probe differs by cut, which is why each page says so specifically instead of repeating "insert into the thickest part".
What I am not
I am not a food scientist, a chef, or a food-safety professional, and this site does not pretend otherwise. The safe minimum temperatures here come from national food-safety authorities rather than from me — every cut page names the authority it follows and links to it, and the methodology page explains how those sources are chosen and where they disagree with each other.
What I add is the practical layer on top: probe placement, pull temperatures, rest times, and the mistakes that spoil a cut. Treat the safety numbers as the authority's, and use a thermometer you trust.
Corrections
If a number here looks wrong, please say so: maland9903@outlook.com. A wrong temperature on a food-safety page matters more than a wrong opinion in a blog post, so corrections are genuinely welcome and get acted on.