Question

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

Answer 1

145 degrees F

Step-by-step explanation:

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Answer 2

145 °F

Step-by-step explanation:

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.