Why do you cook meat at 145 degrees fah renheit?

You're thinking of the recommended internal temperature for cooking whole muscle cuts of meat like beef, pork, and lamb to be 145°F (63°C) for medium-rare. This is not about all meat, and it's not a strict rule. Here's why:

* Food Safety: 145°F is the minimum internal temperature recommended by the USDA to kill harmful bacteria like Salmonella and E. coli. This is considered safe for consumption by most healthy individuals.

* Meat Texture: The temperature also impacts the texture of the meat. 145°F for whole cuts results in a tender and juicy medium-rare doneness.

* Personal Preference: Ultimately, how you cook your meat is a matter of personal preference. Some people enjoy their meat well-done (higher temperature), while others prefer it rare (lower temperature).

Important Considerations:

* Ground Meat: Ground meat is treated differently because it has more surface area exposed to bacteria. The USDA recommends cooking ground beef, pork, and lamb to 160°F (71°C).

* Poultry: Poultry (chicken, turkey) requires a higher internal temperature of 165°F (74°C) to ensure safety.

* Other Factors: The thickness of the meat, cooking method, and altitude can also impact cooking time and internal temperature.

Always use a meat thermometer to ensure your meat is cooked to a safe temperature. Don't rely solely on visual cues like color.