What is the minimum safe internal temperature for beef, pork, veal, and lamb roasts and steaks, with rest time?

• A. 130°F (54°C) with no rest
• B. 155°F (68°C)
• C. 145°F (63°C) with a 3-minute rest
• D. 160°F (71°C)

Answer: (C)

Safe cooking for whole-cut beef, pork, veal, and lamb roasts and steaks hinges on hitting a specific internal temperature and then letting the meat rest. The minimum safe internal temperature for these cuts is 145°F, and you should rest the meat for 3 minutes before carving or serving. Reaching 145°F reliably kills surface bacteria on intact cuts, and the 3-minute rest gives carryover cooking a chance to finish the job and lets juices redistribute, which keeps the meat tender and flavorful. The other options either don’t reach the safety temperature, omit the rest period, or cook the meat longer than necessary, which reduces juiciness without added safety benefits.