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Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?

A 145°F (63°C) for 15 seconds.

Steaks, chops, and fillets are thinner cuts of meat than roasts. Because they are thinner, they only need to be cooked to 145°F for 15 seconds. Because roasts are thicker, they must be cooked at this temperature for 4 minutes. Other foods that should be cooked to 145°F (63°C) for 15 seconds:
- Seafood — including fish, shellfish, and crustaceans
- Steaks/chops of pork, beef, veal, and lamb
- Commercially raised game
- Shell eggs that will be served immediately

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2 years ago

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