What is the required minimum internal temperature for steak or chops of pork, beef, veal, and lamb?

The required minimum internal temperature for steak or chops of pork, beef, veal, and lamb is 145ºF (63ºC) for 15 seconds. This temperature is critical because it is established to ensure that harmful bacteria are effectively killed, making the food safe for consumption. Cooking meat to this temperature ensures that pathogens, such as Salmonella and E. coli, which can cause foodborne illnesses, are eliminated.

Maintaining this temperature for 15 seconds provides a sufficient time frame for heat penetration to effectively kill these pathogens while still allowing the meat to retain its juiciness and flavor, which is particularly important for cuts like steaks and chops that benefit from a slightly pink center.

The other temperature options listed are either below the required thresholds or unnecessarily high. Each temperature has its specific guidelines based on the type of meat, and understanding these guidelines helps ensure both safety and quality in food preparation.