Customer Care and Help
What is the cooking temperature for steaks and chops vs. roasts? Why do roasts need to be cooked to 145°F (63°C) for 4 minutes, while steaks or chops only need to be cooked to 145°F (63°C) for 15 seconds?
The FDA Food Code recommends a minimum internal cooking temperature for pork chops or steaks of 145°F for 15 seconds. The minimum internal cooking temperature for pork or beef roasts as any of the alternate times and temperatures listed in Section 3-401.11 (B) (e.g. 145°F for 4 minutes, 130°F for 112 minutes, 140°F for 12 minutes, etc.). Because steaks or chops are thinner than roasts and therefore their internal temperatures are met quicker than a roast, the time that the internal temperature must be held for a steak is much shorter than that of a roast to accommodate the time that it "comes up to temperature".
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