Food Notes - Meats

Article by Gil "hannaone"
© Copyright 2007-2023. All rights reserved.
Image by hannaone

Food Notes

BEEF COOKING GUIDE

Very Rare	130° F \| 55° C
Rare	140° F \| 60° C
Medium Rare	145° F \| 63° C
Medium	160° F \| 71° C
Well Done	170° F \| 77° C
Very Well Done	180° F \| 82° C

Source

Source: Beef.org Web Page: www.beef.org

Food Notes

PORK COOKING GUIDE

Medium Rare	145° - 150° F \| 63° - 65°C
Medium	150° - 155° F \| 65° - 68° C
Medium Well	155° - 160° F \| 68° - 71° C
Well Done	160° F \| 71° C
Very Well Done	180° F \| 82° C

Source

Pork.org Web Page: https://pork.org/pork-cooking-temperature/

Food Notes

Ground Meats and Poultry

Ground Meats: Ground meats, including beef, veal, lamb, and pork should be cooked to 160 ºF .

Poultry: The safe cooking temperature for all poultry products, including ground chicken and turkey, is 165 ºF.

Source

USDA https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
Image: Ground beef, from pixabay

Food Notes

REFRIGERATOR AND FREEZER GUIDELINES

When dividing larger quantities of beef into smaller portions for freezing, mark the freezer bag/wrap with contents, purchase date, and frozen date.

Beef Cut	Refrigerator 35° F to 40° F	Freezer 0°F or below
Fresh Beef	From Purchase/Thaw Date	Freezer
Steaks/Roasts	3 to 4 days	6 to 12 months
Stew Meat, Kabobs, or Strips	1 to 2 days	6 to 12 months
Ground Beef	3 to 4 days	3 to 4 months
Marinated Meat	2 to 3 days	3 to 4 months

Source

Beef.org Web Page: www.beef.org
hannaone

Food Notes

DEFROSTING GUIDELINES

Beef should be defrosted in the refrigerator between 35° F to 40° F instead of on a countertop at room temperature

Beef Cut	Package Thickness	Approximate Defrost Time
Steaks/Ground Beef	1/2" to 3/4"	12 hours
Stew Meat, Kabobs, or Strips	1" to 1 ½"	24 Hours
Small Roasts/Thin Pot Roast	Varies	3 to 5 hours per pound
Large Roast/Thick Pot Roast	Varies	4 to 7 hours per pound
Marinated Meat	Varies	3 to 5 hours per pound

Source

Beef.org Web Page: www.beef.org
Hannaone

Food Notes

Tips/Best Practices

• High heat can overcook or char the outside of thicker beef cuts while the interior remains underdone - reserve high heat for thin cuts that can be cooked quickly.

• There is no need to bring beef to room temperature before cooking—straight from the refrigerator works effectively.

• Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices.

• Turn Ground or chopped Beef patties with a spatula. Do not press down on the patty, or flavorful juices will be lost, resulting in a dry burger.
• Thin cuts of beef used in marinated dishes should soak in the marinade no more than one hour - thick cuts may marinated for up to 12 hours in the refrigerator.

• Use brisket or shank for flavorful Korean beef stock.

• Prepare beef for use in Korean soups and stews by rinsing small cuts, cubes, and strips in cold running water. Larger cuts, or bone in meat should be rinsed and then soaked in cold water.

Source

Beef.org Web Page: www.beef.org
Hannaone
Image: Center Cut Beef Shank

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