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Wolverine Packing Co. has recalled more than 167,000 pounds of ground beef over E. coli concerns. Here are the brands to look out for and how to stay safe.
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
From a food safety standpoint, thawing ground beef in the refrigerator is by far the safest method as it allows the beef to thaw gradually at a consistent, safe temperature. Make sure that your ...
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...
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In another safety study, USDA will cook ground beef containing a "virus surrogate" at different temperatures to assess how it inactivates the virus, according to the statement.
Sear-grill and gear grilling is a process of searing food items over high temperatures. Sear grilling can be achieved using a gas grill, charcoal grill, hybrid grill, or infrared grill where the below flame heats the grill grates to temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more ...