What is the minimum safe cooking temperature for steaks, roasts, and chops?

The minimum safe cooking temperature for steaks, roasts, and chops is 145°F. Cooking meat to this temperature ensures that it reaches a point where harmful bacteria and pathogens, such as E. coli and Salmonella, are effectively killed, making the meat safe to consume. At this temperature, the meat can be removed from heat and allowed to rest for at least three minutes, during which time the temperature may rise slightly due to carryover cooking, further ensuring food safety.

Understanding this temperature is crucial for food preparation in culinary arts, as it not only guarantees safety but also aids in maintaining the flavor and juiciness of the meat. Cooking meat beyond this temperature can result in a drier texture and loss of the desired taste profile.