Wednesday, September 21, 2005

Tips for Storing and Preparing Meat

I just came across an article on food safety month over at the cattle network. Don't ask how I found it...it's been a long day and I honestly couldn't tell you. Random Internet surfing has a habit of taking you to some interesting places.

Anyway, the article talks about basic safe practices for storing and preparing meat. It covers basic topics such as;

"Using a meat thermometer is the one sure way to be certain burgers are fully cooked," Roeder said. "Not cooking your burgers to an adequate temperature can result in foodborne illness.

And;

"Food packed on ice or kept in the refrigerator until just before serving will help prevent illness," Roeder said. "The two hour rule is the key -- you have two hours at room temperature for perishable foods. On very hot days, however, food warms more quickly and a more realistically safe time is about one hour."


That should give you basic idea of what the article is all about. While you're at it,take a few minutes to browse around the cattle network. I honestly never really thought about how much was really out there online about cows, and despite the somewhat amusing name, there's a ton of interesting info on the site.

While we're on the subject of meat, check out this meat recipes page for some good meat based recipes.

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