What is the minimum internal cooking temperature for beef, pork, veal, and lamb roasts and steaks in Celsius, with a 4-minute rest?

• A. 60°C with 5-minute rest
• B. 68°C with 2-minute rest
• C. 63°C with a 4-minute rest
• D. 74°C with 1-minute rest

Answer: (C)

Safe cooking temperatures and rest time for beef, pork, veal, and lamb roasts and steaks: the minimum internal temperature to reach is 63°C (145°F). After cooking, a rest of at least 3 minutes is required, and a longer rest such as 4 minutes is perfectly acceptable and helps the heat finish killing bacteria and lets juices redistribute. The other options either use too low a temperature, or have too short a rest for the minimum, or use a higher temperature with an insufficient rest. Therefore, 63°C with a 4-minute rest is the best choice.