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All meat (including pork) can be safely prepared by cooking to an internal temperature of 165 °F (74 °C) or higher for 15 seconds or more. [28] Wild game: Wild game meat must be cooked thoroughly (see meat preparation above).
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [2
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
While temps can vary slightly, rare steaks generally have an internal temperature of 125 degrees, medium rare is cooked to 135 degrees, medium is cooked to 145 degrees, medium well is cooked to ...
The United States Department of Agriculture states that the internal minimum temperature of a turkey needs to reach 165°F to be safe. "People should avoid relying solely on pop-up thermometers to ...
Cover and cook on low 3-4 hours, until mixture is moist and spongey. Alternatively, bake stuffing in a 9-by-13-inch pan in 400-degree oven for at least 30 minutes, until internal temperature is ...
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE. [2] Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork.