Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 °F.
The axial skeleton includes the skull, vertebrae, the sacrum and coccyx, and ribs. Think of it as an axle, so everything rotates around the center of an axle right? Your whole body rotates around those parts, so imagine that.
