February Words on Wellness
(Posted on 2/1/2012)
Your extension guide to health and wellness.

Revised recommendations for cooking temperature for all whole cut meats
(Posted on 5/26/2011)
The recommended temperature for safely cooking whole cuts of Pork is now included along with whole cuts of Beef, Veal and Lamb - 145 degrees F. measured with a food thermometer in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. The resting time is important - during the three minutes after the meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. Consumers will now only have one temperature to remember for the whole cuts of meat – 145 degrees F. Any cooked uncured meats, including Pork, can be pink when the meat has reached a safe internal temperature of 145 degrees F. and has rested for 3 minutes. All whole cuts of meat require the 3 minute standing time. The changes do not apply to ground meats, including ground beef, veal, lamb and pork which should be cooked to 160 degrees and do not require the 3 minute standing time. The safe cooking time for ALL poultry products, including ground chicken and turkey, remains at 165.