@djtcds What you are looking for is Appendix A from FSIS/USDA. There is a temperature chart there that can be used as a guideline for what temperature to reach and for how long that temperature must be maintained. Many recommendations are for cooking to 160 or 165 F as a safety precaution to make sure you hit “lethality” and kill bacteria that could be present in your meat products. 160 F is what I would consider to be a best practice for cooking met products in general, but depending on what meat you are cooking, it may be acceptable to cook to a different temperature. Let us know if we can help answer any other questions!