Originally Posted by
Kagehitokiri
i see mentions of medium rare, what about rare? ive never understood FDA cooking temperature of 145 / medium well. i assume raw meat/seafood/eggs mostly involve where it comes from and how it is handled.
It all depends on the type of meat. I cooked my pork loin to 130 F, before giving it a quick sear. I usually cook my beef roasts to 135 F. I know some things like ground beef are recommended cooking at a higher temp because of E coli fears.