How To Handle Raw Meat, According To Food Safety Experts
Huff PostLOADING ERROR LOADING As a health-conscious person, I’m often asked whether or not I eat meat. According to Archie Magoulas, a food safety expert for the USDA, you’re just as likely to get sick from low-quality meat as you are high-quality meat if you don’t take proper safety precautions. “Whether it’s a premium cut or a choice cut of meat, safe handling and preparation are very important,” he told HuffPost. “If you marinate, place meat and poultry in a covered dish in the refrigerator.” Once it’s time to cook, temperature is key. “Cook all raw beef, pork, lamb and veal steaks, chops and roasts to a minimum internal temperature of 145 degrees Fahrenheit as measured with a food thermometer before removing meat from the heat source,” Magloulas said.
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