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Defrosting, Preparing, and Cooking Meat * Defrost frozen meat and poultry in the refrigerator; under cold running water in airtight packaging; or in the microwave. Never thaw at room temperature, in the sink or on the counter. Cook microwave-thawed foods immediately. Meat and poultry thawed in the refrigerator may be refrozen. It is not necessary to rinse raw red meat or poultry before cooking. * Always marinate meat and poultry in the refrigerator, never at room temperature. * When grilling, use separate plates for carrying raw and cooked meat. Never put cooked meat on the same plate used for raw meat. That's cross contamination! * Stuffing whole poultry must be done with special care because bacteria from raw poultry can multiply in the stuffing. Stuff just before cooking, stuff loosely (no more than 2/3 full), and be sure the stuffing reaches 165° F — either inside the bird or when cooking it in a casserole. * Use a meat thermometer to be sure meat and poultry reach a safe temperature. Beef, veal and lamb roasts, steaks and chops can be cooked to 145° F (medium rare) to 160° F (medium). All ground meats and pork should be cooked to 160° F; ground poultry, 165° F; whole poultry, 180° F; poultry breasts, 170° F. Source: FMI |
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