Beef, Cooking

Never brown or partially cook beef, then refrigerate and finish cooking later, because any bacteria present would not have been destroyed. It is safe to partially pre cook or microwave beef Immediately before transferring it to a hot grill.

One of the critical factors in controlling bacteria in food is controlling temperature. Pathogenic micro-organisms grow very slowly at low temperatures multiply rapidly in mid-range temperatures, and are killed at high temperatures. Cook foods thoroughly..

Using a thermometer is the only reliable way to ensure safety

To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Many food handlers believe that visible indicators, such as colour changes in the food, can be relied on to determine whether foods have been cooked long enough to ensure bacterial destruction.

When cooking whole cuts or parts of beef, the thermometer should be inserted into the thickest part of the meat, away from the bone, fat and gristle. The thermometer may be inserted sideways if necessary.

Beef Fresh Beef Product Dating Product Grading Refrigeration Freezing Cleanliness Thawing Cooking Ground Microwave Leftovers Feeding