Use a Food Thermometer While Grilling

As people are grilling for summer, and ready for perhaps a big family and friends event on the 4^th, the USDA is reminding us chefs the importance of using a meat thermometer.

Marianne Gravely with USDA’s meat and poultry hotline said one of the biggest mistakes grillers make is undercooking meat.

“The only way to know if you’ve cooked something thoroughly is to use a meat thermometer. You can’t tell by looking.”

Burgers should be cooked to 160 degrees, whole cuts of beef, pork and other red meats need to get to 145 degrees, while poultry should be 165 degrees.

Gravely said the meat may look like it’s cooked, but not be done because temperature is far more important than visual cues.

“Color is not a reliable indicator of doneness.”

A recent survey shows only 13% of the prime meal preparers in the U.S. report they use a meat thermometer.