Meatgistics: Safe Internal Meat Temperatures


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    Meatgistics: Safe Internal Meat Temperatures

    Learn about safe internal meat cooking temperatures with Walton's and Meatgistics. Read information from FSIS and the USDA about guidelines for meat cooking temps. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Watch the video to see our latest Meat Hack or read more about it here:
    https://meatgistics.waltonsinc.com/topic/216/safe-internal-meat-cooking-temperatures

    New Product Spotlight

    We are now carrying the 100cc Oxygen Absorbers in 100 count packages. They used to be only available in cases of 4,000, but now, with 100 count packages available, whether you are a commercial or home meat processor, it is affordable and feasible to use oxygen absorbers in things like packages of jerky, just like you find in the name brand bag of jerky from your local convenience store. The 100cc Oxygen Absorbers are perfect for use in up to a 1 quart container or 8x12 bag, or for gallon size containers, simply use 3 oxygen absorbers per container. How they works is that they lower the oxygen levels in an air tight package to less than 0.01%, which in turn helps maintain freshness and extends the shelf-life of products by preventing mold, mildew, and bacteria from growing. If you do not use a full package at one time though, make sure you immediately re-vacuum seal the original package, and use whatever oxygen absorbers you take out within a 30 minute time frame. The oxygen absorbers are FDA approved for use with food and food related items, but they can also be used for packing non-food items as well, or in any packages and containers which would benefit from the removal of oxygen. Two of the more common uses would be for use in packages of jerky and meat snacks, or in packages of dehydrated fruits and veggies.

    Coupons & Savings

    Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS72 in your shopping cart at waltonsinc.com to save $10 off any order over $50.

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  • D

    Thanks for the help!

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  • @denny I have a recipe for tongue with rice and gravy. Slice the tongue into thick slices about an inch to an inch and a half. Make small incisions in each piece and put a piece of garlic. Season with salt, red pepper and cayenne pepper. In a cast iron pot put a small amount of cooking oil. Brown the tongue on a medium heat stirring often. Occasionally add a little water. Just enough to stop it from sticking. After the meat is browned we’ll remove the tongue and add a couple of large onions. Brown them down will well and add tongue back. Cover the tongue with water and cover. And cook over a Med to high heat. Cook till tinder. You may have to add a few times. Once it’s tender cook it down till the gravy is thick. Serve gravy over white rice. This is how we Cajuns so it. Hope you enjoy.

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  • @renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.

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  • R

    @jonathon
    4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.

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  • @Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.

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  • VP 215 Weekly Blog Post - Linking Sausage, Maintenance for the VP215

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those!

    Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done.

    What Projects are we looking ahead at?

    We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited.

    What’s on our Mind?

    There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.

    Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!

    New Products

    General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.

    American BBQ Systems Pit Boss Pit Boss Broil King S 590 S 590

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