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

• A. 155°F (68°C) for 15 seconds
• B. 165°F (74°C) for 15 seconds
• C. 140°F (60°C) for 4 minutes rest
• D. 145°F (63°C) with a 4-minute rest

Answer: (D)

The key idea is that whole-muscle cuts like roasts and steaks must reach a specific minimum internal temperature, and a rest period is required so the heat can continue to work and the juices can redistribute.

For beef, pork, veal, and lamb roasts and steaks, the minimum internal temperature is 145°F, with a 4-minute rest. That rest lets carryover cooking finish the job so every part of the meat stays at or above 145°F long enough to be safe, and it also helps the juices redistribute for better texture and flavor.

Options with higher temperatures or shorter rests aren’t about the minimum standard, and a lower temperature like 140°F wouldn’t meet the required safety threshold even with a rest.