What is the minimum safe cooking temperature for fresh beef, veal, or lamb?

The minimum safe cooking temperature for fresh beef, veal, or lamb is indeed 145°F. This temperature ensures that harmful bacteria, such as E. coli and Salmonella, are effectively killed, making the meat safe for consumption. Cooking these meats to this temperature helps to achieve a proper balance, allowing them to retain their juiciness and tenderness while ensuring food safety.

Further, it’s vital to note that after reaching this temperature, the meat should rest for at least three minutes before carving or consuming. This resting period allows for any remaining heat to continue to kill potential pathogens and aids in redistributing juices throughout the meat, enhancing flavor and texture.

Other temperatures specified in the options represent guidelines for cooking different types or presentations of meat, such as ground meats or poultry, which require higher temperatures to ensure safety. Understanding these specific cooking temperatures is essential for anyone working with food safety in culinary practices.