Cooking whole muscle meat should reach a minimum internal temperature of what?

Cooking whole muscle meat to a minimum internal temperature of 145°F is crucial for ensuring that harmful bacteria, such as Salmonella and E. coli, are effectively killed, making the meat safe to consume. This temperature is supported by food safety guidelines which recommend that whole cuts of meat (like steaks and chops) must be held at this temperature for a minimum period to ensure proper cooking.

When meat reaches 145°F, it allows for the necessary heat to penetrate and eliminate potential pathogens while retaining optimal moisture and flavor. Additionally, allowing the meat to rest for a few minutes after cooking can help maintain its juiciness while also ensuring it remains at a safe temperature during that time.

In practice, temperatures below 145°F do not provide sufficient safety assurance, as they may not adequately kill harmful pathogens. Conversely, while higher temperatures can also cook the meat, the goal is to achieve the right balance of safety and quality. Consistently cooking whole muscle meats to 145°F ensures that they are safe for consumption while also enhancing the eating experience.