So I was asked to taste test a hamburger sample today… And two hours later my stomach made me well-aware that something had gone wrong with the preparation of the hamburger.
EWW and YUCK.
My stomach is still proudly proclaiming its acrobatic abilities, quite audibly, I must add. I’m currently sipping on peppermint tea wishing I could figure out where I put my Pepto-Bismol.
So… I felt this might be a good opportunity to write a post on food safety while preparing meats. I can just hear the groans already…
I should add, I work in the culinary/food product development world, and am certified in food safety and handling.
Someday, I will figure out how to compile all this information into a handy chart. Until then, the outline below will have to do…
Poultry Products- should reach internal temperature of 165F.
Pork Products- should reach 160F.
Beef Products- Ground beef needs to be cooked to an internal temperature of 160F. Whole meat cuts such as steaks and roasts can be cooked as follows: Medium Rare- 145F. Medium- 160F.
*Cooking beef only to the Rare stage is not recommended.