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AMI Offers Fourth of July Grilling Recipes and Food Safety Tips

Friday, July 2, 2010

(American Meat Institute)

Eighty percent of Americans plan to host or attend a cook-out as part of their Fourth of July celebration, according to a 2010 Grilling Poll by the Hearth, Patio & Barbecue Association. 

When firing up the grill this weekend, the American Meat Institute offers five recipes that are sure to please the pallet:  Italian Beef Kebabs, Classic Grilled Pork Spareribs, Spicy Lime Glazed Pork Chops, Greek Lamb Burgers and Grilled Chutney Glazed Pork Tenderloin. 

To download these recipes visit: http://bit.ly/acJJC8.   The recipe package also contains a can’t miss guide to steak grilling, including tips for seasoning and a time and temperature chart to help grill your steak just the way you like it. 

America’s number one outdoor grilling holiday is also an ideal time to remind all home chefs and grill masters about the importance of safe handling and cooking of meat and poultry products. 

“Whenever you are handling raw meat and poultry products keep in mind four simple steps – clean, separate, cook, and chill - when preparing meals for the family,” noted Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation.  “Make sure that the surfaces and the hands are clean when preparing products; keep raw products separated from cooked products; cook the product to the proper temperature using a meat thermometer; and keep the product properly chilled.”

For more information on meat safety, visit http://www.meatsafety.org/.

For a downloadable copy of USDA’s proper cooking temperature chart, click here:  http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf.  

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