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Meat

Store fresh meat you plan to use soon in your refrigerator at 35°F to 40°F . Otherwise, store in the freezer, maintained below 0°F.

• When ready to use, thaw in the refrigerator or microwave (not at room temperature) and cook promptly.
• Read and follow the safe handling instruction label. Some raw meats and poultry may contain bacteria that could cause illness if the product is mishandled or cooked improperly.
• Cover leftovers tightly, refrigerate, and use within 2 days.

Most meats should be cooked to an internal temperature of 155°F for at last 15 seconds. Poultry should be cooked to an internal temperature of 165°F for at least 15 seconds. We recommend using a cooking thermometer.

To check visually, red meat and poultry should not be pink and the juices should be clear, not bloody.