USDA General Cooking Temperature Guidelines

• Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145ºF.
• All cuts of pork, 160ºF.
• Ground beef, veal and lamb to 160ºF.
• All poultry should reach a safe minimum internal temperature of 165ºF.

It is safe to cook frozen meat in the oven, or on the stove or grill without defrosting. Estimate one-third to one-half more cooking time depending upon the size of the meat. Broil frozen meat farther away from the heat source; preheat the skillet when pan-frying or pan-broiling. Do not cook frozen meat in a slow cooker.

        Serving:

• Hot food should be held at 140ºF or warmer.
• Cold food should be held at 40ºF or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.  Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.

• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90ºF).
  
  Leftovers:

• Discard any food left out at room temperature for more than 2 hours ( 1 hour if the temperature was above 90ºF).
• Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.

• Use cooked leftovers within 4 days.

   Know your cuts: Beef, Goat, Lamb, and Pork
  

  Click here for a Guide to Meat Cuts                                            
  

   Safe handling information:

  Storing and Handling Beef

  Storing and Handling Lamb

  Storing and Handling Pork

   Help with meat cooking terms:

  Cooking Terms