date:May 30, 2016
eats should reach 160 F.
All poultry should reach a minimum temperature of 165 F.
Whole cuts of pork, lamb, veal, and of beef should be cooked to 145 F as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating. A rest time is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the hea