What type of meat should be cooked to an internal temperature of 145°F?

The correct choice reflects that pork and beef steaks should be cooked to an internal temperature of 145°F. This temperature is essential for ensuring that the meat is safe to eat while preserving its quality and juiciness. Cooking pork to this temperature adequately reduces the risk of foodborne illness caused by parasites, such as trichinella, and ensures that any potential harmful bacteria present on the surface of the meat are eliminated.

When considering the context of other meat types, chicken and turkey require a higher internal temperature of 165°F to ensure safety, as poultry is more susceptible to pathogens like Salmonella. Lamb and ground beef also have specific temperature recommendations, with ground beef typically requiring a higher internal temperature of 160°F due to potential contamination throughout the product. Fish and shellfish often vary but are generally safe at temperatures starting around 145°F, yet they are not the primary focus for this specific temperature guideline.

Thus, the choice of pork and beef steaks aligns accurately with the recommended safe cooking temperature of 145°F, reinforcing the importance of temperature guidelines in meat preparation to minimize health risks while maximizing flavor and texture.