What temperature should I cook ___ at?Updated 8 months ago

That’s a personal question. Depends on how you like it!

We’re big fans of medium-rare for most things (yes, even chicken and pork).

But those temp targets can be significantly lower than the USDA simplified guidelines.  

USDA simplified standards are based on the lowest-common-denominator quality of ingredients.

The CPT (Predictive Thermometer) now includes SafeCook™!

With SafeCook, the CPT tracks TIME as well as TEMP to measure bacterial destruction.

The upshot is that you can cook your food to a lower core temp (juicier! more tender!) while still destroying the 99.99999% of bacteria the USDA recommends for safety.

Your food can be both safe and delicious.

More details here.

Personally, I cook my steaks to 128ºF and my pork chops to 140ºF, thanks for asking.

(*United States Dept of Agriculture)