At what cooking temperature should beef, veal, and lamb be cooked?

Cooking beef, veal, and lamb to a minimum internal temperature of 145°F is essential for ensuring that harmful bacteria are effectively killed, thereby reducing the risk of foodborne illnesses. This temperature is the standard recommended by food safety guidelines for whole cuts of meat, which allows for adequate cooking while retaining the flavor and texture of the meat.

When cooked to 145°F, these meats are safe to eat, and a rest time of at least three minutes after removal from the heat source is recommended. This resting period allows for the redistribution of juices and helps to further ensure that any remaining pathogens are eliminated through residual heat.

Lower temperatures may not be sufficient to guarantee the destruction of pathogens, which is why cooking at 145°F is widely accepted as the safe minimum temperature for these types of meat. Higher temperatures, while also safe, can lead to a more well-done product than may be desired. Therefore, 145°F strikes an appropriate balance between safety and quality for cooking beef, veal, and lamb.