The most accurate way to ensure meat is done is to use a thermometer to measure the internal temperature.
Here's a chart I found that may help:
Minimum Internal Temperatures
(that foods must reach to be considered safe and done, no matter how you prepare them)
Beef, Pork, Lamb, Veal:
Fresh ground beef, veal, lamb and pork
160 °F
Beef, veal, lamb (roasts, steak, chops)
Medium rare:
Medium:
Well done:
145 °F
160 °F
170 °F
Fresh pork (roasts, steaks, chops)
Medium:
Well done:
160 °F
170 °F
Ham, cook-before-eating
160 °F
Ham, fully-cooked, reheat
140 °F
Poultry, Stuffing, Eggs and Leftovers: Ground chicken or turkey
165 °F
Whole chicken or turkey
180 °F
Breast, roasts
170 °F
Stuffing, alone or in bird
165 °F
Egg dishes, casseroles
160 °F
Leftovers, to reheat
165 °F
Z
[size=+2]
Cooking Temperature[/size]
Product °F Eggs & Egg Dishes
Eggs Cook until yolk and white are firm Egg dishes 160
Ground Meat & Meat Mixtures
Turkey, chicken 165
Veal, beef, lamb, pork 160
Fresh Beef
Medium Rare 145
Medium 160
Well Done 170
Fresh Veal
Medium Rare
145 Medium 160
Well Done 170
Fresh Lamb
Medium Rare 145
Medium 160
Well Done 170
Fresh Pork
Medium 160
Well Done 170
Poultry
Chicken, whole 180
Turkey, whole 180
Poultry breasts, roast 170
Poultry thighs,
wings 180
Stuffing (cooked alone or in bird)165
Duck & Goose 180
Ham
Fresh (raw) 160
Pre-cooked (to reheat) 140
Seafood
Fin Fish Cook until opaque and flakes easily with a fork.
Shrimp, lobster, crab Should turn red and flesh should become pearly opaque.
Scallops Should turn milky white or opaque and firm.
Clams, mussels, oysters Cook until shells open.