What is the safe cooking temperature for beef, pork, veal, and lamb?

The safe cooking temperature for beef, pork, veal, and lamb is 145°F. This temperature is essential to ensure that these meats reach a level that effectively kills harmful bacteria and parasites that can be present. Cooking meat to this temperature allows for both safety and quality, ensuring that the meat is flavorful and juicy while also being safe to eat.

While some other temperatures are relevant for different types of meats or preparations (e.g., ground meats being cooked to a higher temperature), 145°F is the minimum safe cooking temperature for whole cuts of beef, pork, veal, and lamb. It is imperative to rest these meats for at least three minutes after cooking at this temperature to allow the heat to continue to kill any remaining pathogens, and this practice contributes to food safety and quality.

Understanding these safe cooking temperatures is crucial for anyone involved in culinary arts to minimize the risk of foodborne illnesses and ensure the preparation of safe and high-quality dishes.