What cooking temperature should whole beef or pork roasts reach?

Whole beef or pork roasts should reach a minimum internal cooking temperature of 145°F to ensure that harmful pathogens are effectively killed, making the meat safe to consume. Cooking to this temperature allows for proper heat penetration, which helps in achieving food safety without compromising the quality and juiciness of the meat.

While meats like poultry require higher cooking temperatures of 165°F to guarantee safety due to their higher risk of bacterial contamination, whole beef and pork can be safely cooked at the lower temperature of 145°F. It is important to let the meat rest for at least three minutes after removal from the heat source, during which time the temperature can continue to rise slightly, providing an additional margin of safety.

Choosing an incorrect temperature can lead to foodborne illness. For instance, cooking at 135°F would not eliminate all harmful bacteria, while cooking at 155°F exceeds the necessary threshold for beef and pork, which may lead to overcooked, dry meat. The specified safe temperature of 145°F strikes the right balance between safety and quality.