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Non-Cattle Specific Topics
Recipes & Cooking
Thawing Meat
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<blockquote data-quote="CottageFarm" data-source="post: 845911" data-attributes="member: 16552"><p>My rule of thumb is this...</p><p>If the meat (any meat) is still cold (under 50 degrees) and its getting fully cooked (180+ internal) then I'll use it.</p><p>If the meat is room temp and was held at the danger zone temp (40-140 degrees) for more than 2 hours, it goes bye bye. Poultry is reduced to 1 hour at danger zone, fish 30 minutes. </p><p>Doesn't fully meet FDA recommendations for "safe food handling" rules, but I feel it's a pretty good practical rule for home cooking. :2cents:</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 845911, member: 16552"] My rule of thumb is this... If the meat (any meat) is still cold (under 50 degrees) and its getting fully cooked (180+ internal) then I'll use it. If the meat is room temp and was held at the danger zone temp (40-140 degrees) for more than 2 hours, it goes bye bye. Poultry is reduced to 1 hour at danger zone, fish 30 minutes. Doesn't fully meet FDA recommendations for "safe food handling" rules, but I feel it's a pretty good practical rule for home cooking. :2cents: [/QUOTE]
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