What is a common serving temperature for red meats?

The common serving temperature for red meats is 145°F (63°C). This recommendation is based on food safety guidelines that ensure the meat is cooked sufficiently to eliminate harmful bacteria while still preserving moisture and tenderness. Cooking red meat to this temperature allows for a level of doneness that is generally palatable to most consumers, achieving a medium-rare to medium result, depending on the cut and cooking method.

For example, at this temperature, beef, lamb, and pork not only reach the necessary internal temperature for safety but also maintain a desirable texture and flavor. Cooking to a lower temperature, such as 125°F (52°C), would not ensure that all pathogens are eliminated, which is why it’s not the standard serving temperature. On the other hand, temperatures such as 165°F (74°C) and 155°F (68°C) are often associated with poultry and ground meats, which require higher temperatures for safety. Therefore, 145°F (63°C) strikes a balance between safety and optimal quality for red meats.