What is the minimum internal cooking temperature for beef or pork roasts and is there a rest time?

• A. 135°F (57°C) with a 5 minute rest.
• B. 145°F (63°C) with no rest.
• C. 150°F (66°C) with a 2 minute rest.
• D. 145°F (63°C) with a minimum rest time of 3 minutes.

Answer: (D)

The safety standard for whole cuts like beef or pork roasts is to reach an internal temperature of 145°F and then let the meat rest for at least 3 minutes before carving or serving. The rest time matters because, during those minutes, the heat stays in the meat and can continue destroying pathogens (carryover cooking), while also allowing juices to redistribute. This combination—minimum temperature plus a 3-minute rest—ensures the roast is both safe to eat and properly juicy. Options with a lower temperature or with no rest don’t meet the required safety guidance, and a higher temperature with a shorter rest still satisfies safety but isn’t the stated minimum.