How long should roast pork, beef, veal, and lamb be cooked to reach a safe temperature?

To ensure roast pork, beef, veal, and lamb reach a safe internal temperature, it is essential to follow the guidelines set by food safety authorities. The correct duration for cooking these meats is 4 minutes at the appropriate internal temperature, which for beef, pork, veal, and lamb steaks, chops, and roasts is recommended to be at least 145°F (62.8°C) followed by a rest time of at least 3 minutes.

The rationale behind this cooking time is to effectively kill harmful bacteria that may be present in the meat. Cooking for 4 minutes at the required temperature ensures that the core of the meat is sufficiently heated to eliminate pathogens such as Salmonella and E. coli. This provides a reliable margin for ensuring food safety while still maintaining the quality and tenderness of the meat.

Cooking times longer than 4 minutes generally lead to overcooking, which can impact the flavor and moisture of the meat without providing additional safety benefits once the recommended safe temperature is reached. Conversely, times shorter than 4 minutes would not sufficiently ensure that the meat is safe for consumption.