The Do's and Don'ts
To Safely Prepare Meat
DO:
wash hands, surfaces, cutting boards and towels often with hot soapy water.
defrost food in the refrigerator or in the microwave.
separate raw meat products from ready-to-eat and perishable foods.
marinate foods in the refrigerator.
use a clean instant-read thermometer to accurately measure proper doneness of meat and poultry.
place the instant-read thermometer at the thickest part of a roast or horizontally into steaks and burgers.
ensure the instant-read thermometer reads at least 160F when cooking ground beef.
make certain the instant-read thermometer reaches at least 145F when cooking steak and roasts.
reheat leftovers to at least 160F or until boiling, if appropriate.
refrigerate foods quickly, at least within two hours or sooner in warm weather.
DON’T:
cross-contaminate. Use separate plates for raw, cooked and ready-to-eat foods.
defrost food at room temperature.
let the instant-read thermometer touch bone or rest on or touch the cooking pan.
cool leftovers on the kitchen counter.
leave an instant-read thermometer in food while it is being cooked.
More Do’s
GUIDE TO USING INSTANT-READ THERMOMETERS
For the best way to determine doneness, NCBA recommends consumers use instant-read thermometers every time when cooking roasts, steaks, patties and meatloaves. Read instructions printed on the thermometer packaging to be certain that it is designed for meat use.
To check doneness of beef roasts and steaks:
For roasts, insert the stem of the instant-read thermometer about two inches into the thickest part of the meat without touching bone or the bottom of the pan. To determine doneness for steaks, insert the instant read thermometer horizontally.
Wait approximately 15 seconds to allow the instant-read thermometer to register the meat’s temperature.
Ensure the temperature reaches at least 145°F.
Enjoy!
For cooking ground beef dishes such as patties, meatballs and meatloaves:
Insert the stem of the instant-read thermometer sideways in the center, making sure the thermometer does not touch the sides of the pan.
Wait approximately 15 seconds to allow the instant-read thermometer to register the meat’s internal temperature.
Cook thoroughly to an internal temperature of at least 160°F (medium doneness), until not pink in the center and juices show no pink color.
Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature of meatloaf using an instant-read meat thermometer to be certain it reaches 160°F.
Enjoy!
For more thermometer know how go to the Kitchen.
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Funded by America’s Beef Producers