What is typically the best practice for presenting cooked meats?

Serving cooked meats immediately at or above 140°F is the best practice because this temperature ensures that the meat remains safe for consumption, effectively preventing the growth of harmful bacteria. When meats are kept at or above this temperature, it helps maintain the quality, flavor, and juiciness, making it more appealing to diners.

Allowing meats to cool completely before serving can lead to unsafe food handling practices, as cooling them down can increase the time they spend in the danger zone (between 40°F and 140°F), where bacteria can proliferate. Keeping cooked meats at room temperature also poses significant health risks, as it allows for similar bacterial growth. Serving at a lower temperature for safety is not a best practice; meats should be served hot to ensure they are not only safe but also enjoyable, as many flavors and textures are enhanced when served at the right temperature.