How do I ensure the meat and seafood I prepare are cooked thoroughly?

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.

 

 

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