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  • Meat, Poultry Seafood (Food Safety for Moms-to-Be) | FDA
    Meat Cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time Ground Meat Cook ground beef, veal, lamb, and pork to at least 160° F (71° C)
  • Safe Minimum Internal Temperature Chart - Food Safety and Inspection . . .
    Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source For reasons of personal preference, consumers may choose to cook food to higher temperatures
  • Cook to a Safe Minimum Internal Temperature - FoodSafety. gov
    Follow these guidelines from FoodSafety gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods
  • Roasts the food code - NCDHHS
    Steaks are considered to be cuts that are portioned from subprimals or primals (chuck, loin, rib round) Roasts are not further portioned, and are cooked as primals or subprimals Multiple portions requiring relatively lengthy cooking times
  • COMPREHENSIVE CHART Food Safety Basics
    Charts below list recommended cook times, but you must always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature
  • Cooking Meat? Check the New Recommended Temperatures - USDA
    Cooking Whole Cuts of Other Meats: For beef, veal, and lamb cuts, the safe temperature remains unchanged at 145 ºF, but the department has added a three-minute rest time as part of its cooking recommendations
  • Safe Meat Temperature Chart: Your Guide to Perfectly Cooked and Safe Meat
    A safe meat temperature chart is your guide to cooking meat that’s both safe and delicious By hitting USDA-recommended temperatures, you ensure bacteria are killed while keeping meat juicy
  • FDA Food Code | FDA
    With the support of the Conference for Food Protection (CFP), FDA decided to move to a four-year interval between complete Food Code editions During the interim period between full editions,
  • Cooking | Meat Safety | Illinois Extension | UIUC
    The bulk of the meat determines the amount of time required to achieve the temperature needed to kill disease-causing bacteria to a large extent Different types of meat have different safe temperatures, because they may have different types of bacteria
  • Steak Temperature Chart | Visual Steak Doneness Guide w Temps
    Rare steak has cool-to-warm red center, and soft, tender texture This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt Medium rare steak will have warm red center – perfect steak texture with a nice brown crust





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