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Cooking
Using a Meat Thermometer
When using a meat thermometer, remember to insert it at a slight angle, in the
thickest part of the meat, away from fat and bone. The meat should be
removed when 5° F below the desired final temperature. While the meat sits
before carving, it will continue to cook internally, raising the last 5° F by itself.
Meat thermometer
• Takes the guesswork out of cooking to a desired ‘doneness’.
• Helps reduce the risk of foodborne illness.
Oven-safe Thermometer
• Inserted before the meat is placed in the oven, this thermometer stays with
the meat while it cooks.
• The internal temperature will rise slowly as the meat cooks.
• DO NOT use a metal thermometer in the oven in COMBINATION mode or
MICROWAVE mode.
Instant-read Thermometer
• Not oven safe, these thermometers are placed in the meat when it is
removed from the oven.
• While times may vary, an accurate temperature is normally displayed within
one to two minutes.
• When using an instant-read, remember to clean the thermometer stem with
warm, soapy water between readings.
Meat Basics
For specific questions regarding meat preparation, handling, or storage contact USDA (United States Department of
Agriculture) Meat & Poultry Hotline at (800) 535-4555.
Handling Hints
• When shopping, put meat in its
own separate plastic sack to keep
drips off other foods.
• Defrost frozen meats in refrigera-
tor, not at room temperature.
• Keep meat cool and covered until it
is time to cook.
• Wash hands with warm soapy
water before and after handling
meat or raw egg.
• Thoroughly wash any surface or
utensil raw meat or egg touched.
• Do not put cooked meat on the
same plate that held raw meat.
Cooking Tips
• Marinate meat in the refrigerator.
Throw out excess marinade that
came into contact with meat.
• Use an oven-proof meat ther-
mometer.
• Cook meat to internal temperature
recommended by USDA.
• When reheating foods, heat to an
internal temperature of at least
165° F.
• While cooking meats, turn over at
least once.
Storage Safety
• Once carved, refrigerate unused
portion immediately.
• Keep hot foods hot and cold foods
cold when serving meals.
• Separate cooked foods into small
portions for fast cooling.
• Do not store cooked ground meats
or meals containing ground meats
for longer than 3 to 4 days in the
refrigerator.
• Do not allow cooked or uncooked
meat juices to come into contact
with ready-to-eat foods such as
fruits or vegetables.
Tenderizing
Braising is only one way to tenderize
less tender cuts. Before cooking,
you may pound, cube, marinate, or
use commercially prepared meat ten-
derizers. You may then use a dry
method to cook the meat.
• Marinades are acidic liquids such
as wine, citrus, or vinegar.
Marinades soften meat fibers but
only penetrate about one-fourth of
an inch into the interior of the meat.
Do not marinate meat for longer
than 24 hours.
• Pounding with a heavy meat mal-
let breaks down the connective tis-
sue to tenderize meat.
• Cubing breaks down the structure
more than pounding. Cubing is
done at the meat counter.
• Commercial tenderizers are pri-
marily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the manufac-
turer’s directions.