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New Video Demonstrates Safe Handling of Raw, Frozen, Stuffed Meat and Poultry Products

Wednesday, September 9, 2015

(North American Meat Institute)

The North American Meat Institute Foundation (NAMIF) released a new video demonstrating safe preparation of frozen, raw, stuffed meat and poultry products in time for September’s Food Safety Education Month. These products, which are commonly raw when purchased, are popular with consumers for their convenience and taste, but because the products are often breaded on the outside, and shown cooked on the package front, some consumers assume they are pre-cooked and simply need reheating, which is not necessarily true.

The video, part of the Foundation’s “Ask the Meat Scientist” series, explains the instructions on frozen, raw, stuffed meat and poultry products, which outline the appropriate cooking time, temperature and thermometer placement. Proper thermometer placement is important since the stuffing in the middle of the product may be hotter than the meat surrounding it. Poultry products should be cooked to an internal temperature of at least 165 degrees Fahrenheit, ground beef should be cooked to 160 degrees F and intact beef and pork should be cooked to 145 degrees F with a three minute rest period. The Foundation will continue to share its food safety resources throughout September’s Food Safety Education Month.

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