Final answer:
Steak, chops, or fillets of pork, beef, veal, and lamb should be cooked to a minimum internal temperature of 145°F (63°C) to ensure that harmful bacteria are killed and reduce the risk of foodborne illnesses.
Step-by-step explanation:
Steak, chops, or fillets of pork, beef, veal, and lamb should be cooked to a minimum internal temperature of 145°F (63°C) as recommended by the United States Department of Agriculture (USDA). This temperature ensures that harmful bacteria in the meat are killed, reducing the risk of foodborne illnesses.
Using a meat thermometer is the most accurate way to determine the internal temperature. Insert the thermometer into the thickest part of the meat, away from any bone or fat, to get an accurate reading. Once the meat reaches the minimum internal temperature, it can be safely consumed.