To what temperature should all solid cuts of meat and seafood be cooked?

The correct temperature for cooking all solid cuts of meat and seafood is 145 degrees Fahrenheit. This temperature ensures that harmful bacteria and parasites are killed, making the meat safe to eat while still maintaining its quality and juiciness. Cooking at this temperature applies to various solid cuts of meat, such as pork, beef, lamb, and veal, as well as fish and seafood, which become more flavorful when cooked to this optimal degree.

Choosing a temperature higher than 145 degrees might lead to overcooking, resulting in a drier texture and loss of flavor, particularly in more delicate seafood. On the other hand, cooking at a lower temperature could pose health risks due to the potential survival of harmful microorganisms. It is crucial to use a food thermometer to ensure that the meat reaches this safe cooking temperature consistently for both quality and safety.