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| Script: Roasting Other
Holiday Meats |
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Intro:
Welcome to USDA’s Food Safety and Inspection
Service “Food Safety At Home” podcast series, featuring topics
for the safe handling, preparation and storage of meat, poultry
and processed egg products. So, sit back, turn up the volume and
listen in.
Technical Specialist #1:
Hi folks! Today, we’ll discuss safe roasting of other holiday
meats that sometimes share the menu with turkey. Or, they may be
served as an alternative to turkey.
Technical Specialist #2:
No doubt about it, during the holiday season turkey leads the
pack as the choice for the main dish on many dinner tables. Let
it be known, however, that turkey is not the only main dish
served on holiday tables. There are some other main dishes that
are also traditional at holiday gatherings. Some families choose
a rib roast, or pork, while others may serve a crown roast of
lamb.
Technical Specialist #1:
Wild game such as duck, venison or pheasant is also popular, as
are goose, Cornish hen, and organ meats like chitterlings.
Technical Specialist #2:
For cooking tender meats, roasting is the most popular and
recommended method. To roast, place the meat on a rack in a
shallow, uncovered pan and cook by the indirect dry heat of the
oven. To keep the meat tender and minimize shrinkage due to the
evaporation of moisture, cook the meat in an oven temperature of
325 °F.
Technical Specialist #1:
Yes, USDA does not recommend cooking meat or poultry at oven
temperatures lower than 325 °F because these foods could remain
in the “Danger Zone” far too long. The danger zone is the
temperature range of 40 °F to 140 °F.
Technical Specialist #2:
To avoid the “danger zone,” cook beef, veal and lamb, steaks and
roasts to a safe minimum internal temperature of 145 °F as
measured with a food thermometer. All cuts of pork should be
cooked to a safe temperature of 160 °F. And poultry, including
game birds, should be cooked to a safe temperature of 165 °F.
Technical Specialist #1:
Cook rolled, tenderized or scored cuts of beef, buffalo, veal,
and lamb to a safe temperature of 160 °F. When cooking
chitterlings, boil them in water for 5 minutes BEFORE cleaning
and then proceed with cooking.
Technical Specialist #2:
Wild game killed by you or another hunter that has not been
federally or state inspected, must be dressed in the field right
after shooting. Care must be taken to handle it safely.
Parasites such as Trichinella and Toxoplasma may be present.
Improper handling can cause bacterial contamination as well as
off-odors.
Technical Specialist #1:
Dressed meat must be chilled as soon as possible. Keep the game
cold – below 40 °F - until it can be cooked or frozen. Cook the
meat to a safe minimum internal temperature of 160 °F. For more
information about wild game, call your state or county extension
offices, or visit the FSIS web site at
www.fsis.usda.gov.
Technical Specialist #2:
We never mentioned ham!
Heat fully cooked hams to 140 °F and raw, cook before eating, or
Country hams to 160 °F.
Technical Specialist #1:
Happy Holidays and remember… Be Food Safe!
Outro:
Thanks for listening to this Food Safety At Home
podcast.Let us know what you think of this podcast by sending
your comments to
podcast@fsis.usda.gov.
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Last Modified: December 8, 2010 |
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