The safe minimum internal temperature for red meat depends on the cut. For beef, pork, veal, and lamb steaks, chops, and roasts, the temperature is 145 °F (62.8 °C) with a required rest time of at least 3 minutes. For ground meats (like ground beef), the safe minimum temperature is higher at 160 °F (71.1 °C).
Understanding Safe Cooking Temperatures for Red Meat
Ensuring red meat reaches a safe internal temperature is crucial for food safety, killing harmful bacteria that can cause foodborne illness. The U.S. Department of Agriculture (USDA) provides specific guidelines based on the type and form of the meat.
According to the Safe Minimum Internal Temperature Chart from the USDA Food Safety and Inspection Service (FSIS), the recommended safe minimum internal temperatures for red meat are:
Safe Minimum Internal Temperatures for Red Meat
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef, Pork, Veal & Lamb | |
| Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
Why Different Temperatures?
The difference in recommended temperatures is primarily due to how bacteria are distributed.
- Steaks, Chops, and Roasts: In whole cuts of meat, bacteria are typically found only on the surface. Cooking the exterior and allowing the heat to distribute during the rest period ensures the destruction of surface bacteria. The 3-minute rest time is essential as it allows the temperature to remain constant or continue to rise slightly, further killing pathogens.
- Ground Meats: Grinding meat mixes surface bacteria throughout the entire product. Therefore, ground meat must be cooked to a higher internal temperature throughout to ensure any bacteria are eliminated.
Always use a food thermometer to verify the internal temperature of your red meat before consuming it to ensure it has reached the safe minimum.
