Don't judge your grilled meats by color alone. If you've marinated it, or kept it in the freezer, the color can be unreliable. Splurge on a meat thermometer to spare you from trips to the john, or worse to the ER.
Beef steaks, fish -- 63 C (145 F)
Pork, ground beef -- 71 C (160 F)
Chicken breasts -- 77 C (170 F)
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