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Ingredients
- Meat = 145 degrees
- Ground Meat = 160 degrees
- Poultry = 165 degrees
Details
Adapted from usda.gov
Preparation
Step 1
USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving.
Ground meats should be cooked to 160 degrees.
All poultry, whole or ground, should be cooked to 165 degrees
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