“Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 \u00b0F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.<\/p>
“Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 \u00b0F as measured with a food thermometer.
\nCook all poultry to a safe minimum internal temperature of 165 \u00b0F as measured with a food thermometer.”<\/p>\n","protected":false},"excerpt":{"rendered":"
“Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 \u00b0F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to … Continue reading