|
It's grilling season and
that means steaks, burgers and more.
Using a meat thermometer
this summer is the best and easiest way to ensure your food is heated
to a safe level without overcooking it.
Measure the meat's
internal temperature by inserting a good meat thermometer into the
thickest part of the meat.
Meat thermometers work
for foods cooked on the stove and in the oven, as well as on
the grill.
Use the following as
your guide to safe meat preparation:
140
degrees:
- Rare - Beef, Veal,
Lamb and Venison (Steaks, Roasts and Chops)
- Fully Cooked Ham
145
degrees:
- Medium - Beef, Veal,
Lamb and Venison (Steaks, Roasts and Chops)
160
degrees:
- Well - Beef, Veal,
Lamb and Venison (Steaks, Roasts and Chops)
- Beef, Veal and Lamb
(Ground)
- Uncooked Ham
- Pork (Roasts and Chops)
165
degrees:
- Chicken
- Turkey
- Stuffed Meats
Happy Grilling!
|
