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, and refer to 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 the 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.