Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of _____.
at least 100 degrees F
about 125 degrees F
141 degrees F
145 degrees F
Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 °F.
