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Maura Bennett USDA Says Temperatures Count Part 1
by Maura Bennett, click here for bio

Program: Colorado Ag Today
Date: June 29, 2018

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The USDA is reminding backyard barbecue kings and queens that when it comes to the meat on the grill temperature counts.

This time of year when the bbq and deck are the family kitchen it is a good time to remember that undercooked chicken, steak or ground beef can put a real damper on the summer fun.

Marianne Gravely is with the USDA's Meat and Poultry Hotline. Here she is giving the suggested minimum safe cooking temperatures for meat and poultry.

“If you’re cooking a whole cut of meat like a steak or a roast or chops, whether it be beef pork lamb goat, we recommend cooking it to a temperature of 145 degrees and then we allow a 3 minute standing time. It may be pink in the middle but it’s still safe because you’ve measured the temperature.”

And you could also leave the cooking to someone else by attending one or more of the great Food and Wine Festivals around the state going on all summer long.

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