What is the safe minimum internal temperature for whole cuts of beef, pork, or lamb, with a rest time?

• A. 145°F (63°C) with a 3-minute rest
• B. 135°F (57°C) with no rest
• C. 155°F (68°C) with a 5-minute rest
• D. 165°F (74°C) with a 2-minute rest

Answer: (A)

Heating whole cuts of beef, pork, or lamb to at least 145°F (63°C) and letting the meat rest for 3 minutes is the safe minimum. Reaching that temperature kills the harmful pathogens that can be on the surface of the meat, and the 3-minute rest lets heat distribute a bit more through the piece so the interior stays above a safe level as carryover cooking finishes the job. The rest also helps with juiciness and evenness of doneness.

Choosing a higher target temperature or skipping the rest isn’t necessary for safety in standard guidelines, which is why the 145°F with a 3-minute rest is the best choice for whole cuts.