What is the minimum internal temperature for cooking beef, pork, lamb, and veal?

The minimum internal temperature for cooking beef, pork, lamb, and veal is 63°C (145°F). Cooking meat to this temperature is crucial to ensure that harmful bacteria that may be present in the meat are effectively killed, making it safe for consumption. Achieving this temperature allows for proper cooking while also allowing the meat to retain its moisture and flavor.

Cooking to this temperature not only ensures food safety but also maintains the quality of the meat, resulting in a more enjoyable eating experience. It's important to use a food thermometer to accurately measure the internal temperature at the thickest part of the meat, ensuring that it reaches this safe threshold throughout.

Meats cooked to lower temperatures may not have eliminated bacteria effectively, which can lead to foodborne illnesses. Therefore, understanding and adhering to these temperature guidelines is a fundamental aspect of safe food handling and preparation practices.