What is the safe internal cooking temperature for beef, pork, roasts, etc.?

The safe internal cooking temperature for beef, pork, roasts, and similar cuts of meat is 145°F. This temperature ensures that harmful bacteria are killed while maintaining the quality and juiciness of the meat. The USDA recommends this temperature followed by a resting time of at least three minutes before slicing or consuming the meat. This resting period is crucial because it allows the temperature to continue to rise slightly, which contributes to further ensuring safety.

Other temperatures provided in the options represent higher cooking temperatures which may be appropriate for other types of meat or specific dishes, but they do not apply as the safe minimum for the specified meats. Cooking meat to a higher temperature can sometimes lead to a loss of moisture and texture, making it less enjoyable to eat. Thus, cooking beef, pork, and roasts to 145°F is both effective for food safety and beneficial for maintaining desirable qualities in the finished dish.