We recommend paying special attention to dishes containing poultry and ground meat. You can cut into a piece of meat to visually inspect for proper doneness (poultry should be solid white in color with clear juices), but using a meat thermometer is the most reliable method. Insert the thermometer into the thickest part of the meat to read these minimum temperatures for safe consumption.
|
Protein |
Cook Temperature | Rest Time* |
| Poultry | 165F | None |
| Ground Turkey, Ground Chicken | 165F | None |
| Ground Beef, Ground Pork, Ground Lamb | 160F | None |
| Steak, Lamb, Pork | 145F | 3 minutes |
| Fin Fish | 145F | None |
| Shrimp, Scallops | Cook until opaque | None |
What is a “rest time”, and why is there a “rest time” for steak and lamb?
After you remove the protein from the heat source (grill, stove, oven etc.), the product should rest for a specified amount of time. During the rest time, the temperature either stays constant or continues to rise to the proper cook temperature, assuring that it is appropriate for consumption.