Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?

The minimum internal temperature of 145°F (63°C) for steaks, chops, or filets of pork, beef, veal, and lamb ensures that these cuts of meat are cooked sufficiently to kill harmful pathogens while still maintaining their quality and juiciness. This temperature applies specifically to whole cuts, allowing for a brief resting time of at least 15 seconds, which further helps in reducing the risk of foodborne illnesses.

Cooking these meats to this temperature strikes a balance between safety and maintaining the desirable texture and flavor characteristics that are expected from these cuts. If the meat is cooked to a higher temperature, it may become overcooked and dry. Hence, following the recommended minimum internal temperature is crucial for both health and culinary quality.