What temperature is required for cooking whole muscle meat?

Cooking whole muscle meat to a minimum internal temperature of 145°F is essential to ensure food safety. This temperature is sufficient to eliminate harmful bacteria and pathogens that can cause foodborne illnesses, particularly in meat like beef, pork, lamb, and veal.

When cooking whole cuts of meat, reaching 145°F also allows for ensuring that the meat retains its quality and texture while being safe for consumption. It’s important to let the meat rest for at least three minutes after reaching this temperature, as resting allows the temperature to stabilize and any residual heat to continue cooking the meat slightly, enhancing safety and quality.

Other temperatures, like 135°F, are generally not adequate for whole muscle meats, as they may not effectively kill pathogens. Meanwhile, cooking at 155°F and 165°F, while safe, may result in a drier product, as these temperatures exceed the minimum necessary for safety in whole muscle meats. Thus, 145°F strikes a balance between safety and quality.