Haverhill Beef Co. - Butcher Shop and Deli Shop - Haverhill, Massachusetts

Marinated Sirloin Tips - Homemade Sausage - Marinated Chicken
 


Navigational Arrow to Haverhill Beef Main PageMain Page
Navigational Arrow to Haverhill Beef About Us PageAbout Us
Navigational Arrow to Haverhill Beef - Beef PageBeef
Navigational Arrow to Haverhill Beef - Pork PagePork
Navigational Arrow to Haverhill Beef - Poultry PagePoultry
Navigational Arrow to Haverhill Beef - Lamb and Veal PageLamb & Veal
Navigational Arrow to Haverhill Beef Deli PageDeli
Navigational Arrow to Haverhill Beef Deli Platters PageDeli Platters
Navigational Arrow to Haverhill Beef Freezer Packages PageMeat Packages
Navigational Arrow to Haverhill Beef Ready-to-Cook Foods PageReady-to-Cook Foods
Navigational Arrow to Haverhill Beef Cooking Instructions PageCooking Instructions
Navigational Arrow to Haverhill Beef Recipe PageRecipes
Navigational Arrow to Haverhill Beef Holiday Suggestions PageHoliday Suggestions
Navigational Arrow to Haverhill Beef Coupon PageIn-Store Coupons
Navigational Arrow to Haverhill Beef Map To Us PageMap To Our Store
Navigational Arrow to Haverhill Beef Tell A Friend PageTell A Friend
Navigational Arrow to Haverhill Beef Newsletter Sign-up PageNewsletter Sign-up
Navigational Arrow to Haverhill Beef Contact Us PageContact Us

Navigational Arrow to Haverhill Beef This Week's Specials PageThis Week's Specials

ORDER FORMS:
Navigational Arrow to Haverhill Beef Order PageRegular Retail
Navigational Arrow to Haverhill Beef Freezer Packages Order PageMeat Packages
Navigational Arrow to Haverhill Beef Deli Platters Order PageDeli Platters

Receive our FREE
Weekly Newsletter

Thermometer Placement & Temperatures

USDA  

** Thermometer **
Placement & Temperatures

United States Department of Agriculture - Food Safety and Inspection Service
  FSIS

The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Begin checking the temperature toward the end of cooking, but before the food is expected to be "done." Make sure to clean your food thermometer with hot soapy water before and after each use!

Photo of thermometer in steak  
145 °F
Beef, lamb & veal steaks & roasts, medium rare (medium - 160 °F)

Photo of thermometer in salmon steak  
 
Fish


Photo of thermometer in hamburger  
160 °F
Ground beef, pork, veal & lamb

Photo of thermometer in pork chop  
 
Pork chops, ribs & roasts

Photo of thermometer in quiche  
 
Egg Dishes


Photo of thermometer in oven-baked lasagne  
165 °F
Ground turkey & chicken
Stuffing & casseroles
Leftovers

Photo of thermometer in chicken breast  
 
Chicken & turkey breasts

Photo of instant-read thermometer in chicken leg/thigh quarter  
 
Poultry legs, thighs & wings

Photo of thermometer in whole chicken (thickest part of inner thigh)  
 
Chicken whole

Photo of thermometer in whole turkey (thickest part of inner thigh)  
 
Turkey, whole

USDA Food Safety and Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: May 16, 2006

http://www.fsis.usda.gov/Is_It_Done_Yet/Thermometer_Placement_and_Temps/index.asp

Copyright © 2010.
Haverhill Beef Co.
Haverhill, Massachusetts 01830

top ]

Legal Notice  I  Privacy Policy  I  Site Map