Which cooking temperature is recommended for whole muscle meats like steak or roast?

The recommended cooking temperature for whole muscle meats, such as steak or roast, is 145°F. Cooking meat to this temperature is essential for ensuring that any harmful bacteria present on the surface of the meat are effectively killed, reducing the risk of foodborne illness. At 145°F, the meat not only reaches a safe internal temperature but also retains its natural juices and flavor, leading to a more enjoyable dining experience.

Whole muscle meats have different safety standards compared to ground meats or poultry, which require higher cooking temperatures to ensure safety. This is because bacteria are mostly found on the surface of whole cuts and cooking them to 145°F allows the surface to reach a safe temperature while preserving the quality of the meat. It's important to let the meat rest after cooking, as this can allow the temperature to rise slightly and further enhance safety.