Final answer:
The safe minimum internal temperature for whole cuts of meat such as beef, pork, lamb, and veal is 145°F with a rest time, although ground meats must reach 160°F for immediate consumption, and poultry should reach 165°F.
Step-by-step explanation:
The correct temperature for cooking meat to ensure it is safe for consumption varies depending on the type of meat and how it is being prepared. For whole cuts of beef, pork, lamb, and veal (steaks, roasts, and chops), the recommended safe minimum internal temperature is 145°F, which should be followed by a rest time of three minutes according to the United States Department of Agriculture (USDA). However, for ground meats, including beef and pork, the safe internal temperature is 160°F without a rest time. Poultry, which includes chicken, turkey, and other birds, should reach a temperature of 165°F. In summary, the correct answer, considering the options presented, is 145°F for 15 seconds for whole cuts of meat. It is important to use a food thermometer to ensure meat has reached the recommended internal temperature for safety.