Answer :
Answer:
145 degrees F
Explanation:
To prevent contamination and food borne infections, raw beef, pork, lamb and veal steaks, chops and roasts must be cooked to a minimum of 145°F internal temperature before being removed from heat source.
This minimum temperature reading will annihilate traces of food borne pathogens in the food and make it safe for consumption.
Final answer:
The USDA recommends cooking raw beef, pork, lamb and veal to a minimum internal temperature of 145 degrees Fahrenheit, measured with a food thermometer, for safe consumption.
Explanation:
When cooking raw beef, pork, lamb and veal steaks, chops, and roasts, it is imperative to ensure you're achieving the correct minimum internal temperature. This is important in order to kill potential foodborne pathogens and ensuring the meat is safe to consume. The United States Department of Agriculture (USDA) recommends cooking these types of meat to a minimum internal temperature of 145 degrees Fahrenheit, as measured with a food thermometer, before removing the meat from the heat source.
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