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Nutrition Q & A

How Do I Know When Grilled Meat or Chicken is Done?

Meat and chicken cooked on a grill often browns very quickly. Use a food thermometer to be sure the food has reached a safe minimum internal temperature to destroy harmful bacteria.

In May 2011, USDA updated its recommendation for safely cooking pork steaks, roast and chops. USDA recommends cooking all whole cuts of meat to a minimum temperature of 145°F, then allow the meat to rest for three minutes before carving or consuming. This recommendation applies to beef, pork, veal, and lamb steaks, roasts and chops.

The cooking temperature change does not apply to ground meats, including ground beef, veal, lamb and pork which should be cooked to 160°F and do not require a rest time. The safe cooking temperature for all poultry stays the same at 165°F.

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