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When is meat done, done?

December 4, 2010

I’ve always gotten confused with meat temperatures in the kitchen.  Finally, I decided to do something about it!  I hope you’ll find this information as helpful as I have.

If you haven’t already invested in a meat thermometer, I highly suggest you do! Not only is this the best way to check to see if your favorite dish is done, but it will bring you peace of mind that you are feeding your family fully cooked meals.  No more guessing!

1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are “done” is to use a food thermometer.

– USDA research

The U.S. Department of Agriculture recommends the following internal temperatures as minimums:

  • Steaks & Roasts – 145 °F
  • Fish – 145 °F
  • Pork – 160 °F
  • Ground Beef – 160 °F
  • Egg Dishes – 160 °F
  • Chicken Breasts – 165 °F
  • Whole Poultry – 165 °F

Happy cooking!

Image courtesy of Augapfel
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