Tuesday, October 2, 2012
Is it really done?
Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:
Beef, veal, and lamb roasts and steaks, at least 145° F
Ground beef, veal, lamb, and pork, at least 160° F
All poultry, at least 165° F
All pork, at least 145° F (63° C), with a 3 minute rest time.
Happy (and Safe!) Cooking!