Dinner’s Ready – Cook Meat Safely
When making dinner, take time to make sure that the meat is accurately done. Here are some guidelines.
Whole Cuts of Pork – Cook pork to 145 degrees with a 3-minute rest time. Once you measure 145 degrees, remove pork from heat source, and let rest three minutes. This will result in a product that is both safe and at its best quality – juicy and tender.
Cooking Whole Cuts of Other Meats – Cook beef, veal, and lamb cuts to 145 degrees and let rest for 3 minutes.
Ground meats – Cook ground meats, including beef, veal, lamb and pork to 160 degrees with no rest time.
Poultry – The safe cooking temperature for all poultry products, including ground chicken and turkey is 165 degrees.
“Rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source, ensuring destruction of harmful bacteria.
Use a food thermometer. Place the food thermometer in the thickest part of the food not touching bone, fat, or gristle. Be sure to clean your food thermometer with hot soapy water before and after each use.
Source: Barbara Ingham, University of Wisconsin-Extension Food Safety Specialist