Safe Meat Temperatures
If you are cooking meat, it is important to be up-to-date on all the latest requirements for safe food handling. The USDA has recently made some important changes to recommended cooking temperatures that you should definitely know.
Good news! The recommended safe cooking temperature of whole cuts of pork has been decreased from 160 degrees Fahrenheit to 145, with an additional three-minute rest time before carving or consumption. Although this change will still keep your meat at safe, the reduction will make it even more juicy and tender.
All ground meat can be cooked at the same recommended temperature of 160 degrees Fahrenheit and do not require rest time. Poultry remains at its recommended safe cooking temperature of 165 degrees Fahrenheit.
Beef, veal and lamb remains at 145 degrees Fahrenheit, but with an additional three-minute rest time. This rest time allows the temperature to remain consistent or rise, destroying harmful bacteria.
People rarely get sick from rare meat. More often, people get sick when meat is improperly handled by cross-contamination, lack of cleanliness or holding meat at dangerous temperatures. Always refrigerate at 41 degrees Fahrenheit or less.
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