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Examiner
  • New temperature recommendations bring tastier meat to table

  • When it comes to holiday meals, flavor is foremost, whether it’s the traditional big holiday turkey, small rolled beef roast or a salmon fillet. The cut you start with is important, but so is the cooking temperature.

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  • When it comes to holiday meals, flavor is foremost, whether it’s the traditional big holiday turkey, small rolled beef roast or a salmon fillet. The cut you start with is important, but so is the cooking temperature.
    Following the updated cooking temperature recommendations released earlier this year by the U.S. Department of Agriculture keeps meats safe, as well as tender and delicious.
    USDA gave us only three numbers to remember:
    • 145 degrees for all steaks, roasts and chops with a 3-minute rest. This includes beef, pork, veal and lamb. USDA found that the three-minute rest makes meat just as safe as cooking to the previously recommended 160 degrees. Lower temperature means a moister meat with more flavor.
    Beef and pork will be pink at this temperature. The redness is not blood. It is something called myoglobin, which holds oxygen in muscle. Today's lean pork loin roasts dry out easily, so cooking them to the lower temperature helps keep pork tender.
    • 145 degrees for most seafood. The thermometer is best, but unlike for meats, you can tell when seafood is done by looking at it. Fish, such as salmon, should be opaque and separate easily with a fork.
    • 160 degress for all ground meat except poultry. Because bacteria on the outside of meat gets mixed into the product during grinding, the higher temperature is important.
    • 165 degrees for all poultry. Use this to gauge the doneness and safety of whole birds, pieces and ground turkey or chicken. This lower temperature keeps breast meat moist.
    Use a food thermometer. You can't tell if the temperature of meat is safe by looking at it. Thermometers are located in the utensil section of the baking aisle or by the meat department at Hy-Vee – or ask one of our friendly smiles for the location at your store.
    Instant-read thermometers are easy to use. Look for the small indentations on the probe and insert the thermometer deep enough into the meat to cover the indentations. Remove the thermometer before putting meat back in the oven or on the grill.
    Herb-crusted ribeye roast
    All you need:
    • 3 garlic cloves
    • 1/2 cup loosely packed fresh basil, then minced
    • 4 springs fresh thyme
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon olive oil
    • 1 (6-pound) bone-in ribeye roast
    All you do:
    1. Preheat oven to 350 degrees.
    2. Combine garlic, basil, thyme, black pepper, salt and olive oil in a small bowl. Rub herb mixture over entire surface of meat.
    3. Roast, uncovered, in large roasting pan. For medium-rare doneness, cook 2 1/4 to 2 1/2 hours, or until internal meat thermometer reaches 135 degrees. For medium doneness, cook for 2 3/4 to 3 hours, or until internal meat thermometer reaches 150 degrees.
    Page 2 of 2 - 4. Remove from oven and transfer meat to cutting board. Tent with foil and allow to rest 15 to 20 minutes. Temperature of meat will continue to rise 5 to 10 degrees to reach desired doneness.
    Nutrition information per serving: Calories: 750, Protein: 80 g, Carbohydrates: 1 g, Saturated Fat: 17 g, Sodium 410mg.
    Tracey Shaffer, RD, LD, is a Hy-Vee dietitian at the Blue Springs location The information provided should not be construed as professional medical advice. Email her at tshaffer@hy-vee.com.
     
     
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