Is Your Meat Done Yet?
While there’s no way to completely eliminate the risk of contracting a foodborne illness, making sure that egg, poultry, and meat dishes are fully cooked is one of the best things you can do to prevent these illnesses. The best way to ensure foods are fully cooked is to check their internal temperature. Before food is done, make sure that your meat reaches the safe minimum internal temperature so you can avoid harmful bacteria and enjoy delicious dishes.
Raw Pork, Beef, Veal and Lamb ( roasts, chops, steaks)
Make sure that these cuts of meat are cooked to at least 145 degrees F, measuring the temperature with a meat thermometer before you stop cooking the meat. It’s also a good idea to let these cuts of meat rest for 3-5 minutes before you carve or eat them.
Ground Raw Pork, Beef, Veal, and Lamb
Ground versions of these meats should be cooked to a minimum of 160 degrees F. Make sure you check using a meat thermometer.
All Cuts and Types of Poultry
It’s especially important to make sure that poultry is well cooked. For safety, the minimum internal temperature should reach at least 165 degrees F. Check the thickest part of the poultry when you measure the temperature.
If you don’t have a food thermometer, you need to get one. Measuring the temperature of your meat with a thermometer will ensure that you prevent foodborne illnesses. Cooking meats to the right temperature also helps you enjoy the best flavor while avoiding accidentally overcooking. To use a food thermometer correctly, ensure you insert it in the thickest area of the meat and make sure it doesn’t touch any gristle, fat, or bone. You may want to check the internal temperature in a couple places in larger cuts to ensure even heating.
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