Latest Article|September 3, 2020|Free
::Making Grown Men Cry Since 1992
1 min read
Kill dangerous micro-organisms by cooking your food properly. Temperatures should be gauged by inserting an instant-read thermometer into the thickest part of the food. Beef, lamb or veal, rare 140°F Beef, lamb or veal, medium 160°F Beef, lamb or veal, well-done 170°F Chicken, duck or goose 175°F-180°F Ground meats, beef, lamb or pork 160°F Ground meats, chicken or turkey 165°F Pâté 170°F Pork, chops 160°F-165°F Pork, cured 140°F Sausage 160°F Stuffing (inside or outside poultry) 180°F Turkey, bone-in 170°F Turkey, boneless roast, unstuffed 180°F