Safe Internal Meat Cooking Temperatures


  • Admin

    Meat Hacks: Safe Internal Meat Cooking Temperatures

    Learn what internal temperature to cook meat to for a safe meat product with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    The guidelines to use when cooking meat products comes from Food Safety and Inspection Service (FSIS) and the United States Department of Agriculture (USDA) in what is known as Appendix A or their Safe Minimum Internal Temperature Chart. Appendix A from FSIS gives us a temperature to cook meat to and how long the meat needs to stay at that temperature to kill a certain amount of bacteria. 160 degrees Fahrenheit is what is typically offered as the suggested cooking temp for many meat products because at 160 degrees, lethality of a bacteria like Salmonella is instant. However, you can still safely cook to a temperature of only 140 degrees, but you must maintain that temperature for 12 minutes. There will be a link in the description below to the full chart in Appendix A from FSIS.

    FSIS and the USDA also has a Safe Minimum Internal Temperature Chart, which gives us very simple recommendations for a variety of products. We should cook beef, pork, ham, veal, and lamb that is in steaks, chops, roasts, and other whole muscle cuts to 145 degrees and let rest for 3 minutes. For all ground meats (and things like hamburgers, brats, and hot dogs), you should cook to 160 degrees. Switching gears to poultry, all chicken, turkey, or other birds should be cooked to 165 degrees. A minimum of 165 degrees also applies to reheating and cooking leftovers. If you are cooking eggs, they only need to be cooked to 160 degrees, and finally, fish and shellfish only need to be cooked to a 145 degree temp.

    People do have a tendency to under-cook beef and over-cook pork and chicken, but if you follow the guidelines from FSIS and the USDA, and use a meat thermometer when cooking, you can make sure you are making a safe product and you are doing it consistently every single time!

    FSIS Appendix A

    https://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/95-033F_Appendix_A.htm

    Safe Minimum Internal Temperature Chart

    https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Meat Thermometers

    Subscribe to WaltonsTV on YouTube


    Shop Digital Pen Style Meat Thermometers

    Meat Thermometers

    Shop Waterproof Thermometers

    Waterproof Digital Meat Thermometers



Recent Posts

  • C

    @Dave-R you might try food.com or allrecipes.com they are where I look for out of the normal ,one thing I have noticed is that most lamb recipes call for mint in the seasoning

    read more
  • @Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.

    I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.

    read more
  • T

    very nice, you look a little twisted lol

    read more

Recent Topics


Who's Online [Full List]

16 users active right now (3 members and 13 guests).
FarmerRon, Jwilkey, craigrice, Maypo

Board Statistics

Our members have made a total of 5.4k posts in 1.2k topics.
We currently have 4.8k members registered.
Please welcome our newest member, brettbutler186.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

17
Online

4.8k
Users

1.2k
Topics

5.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.