A Guide To Grilled
Beef
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1. |
According to United States Department of Agriculture (USDA) food safety guidelines, beef steaks and kabobs should reach an internal temperature of 145F or medium rare doneness. At medium rare, beef will be very pink in the center, and slightly brown toward the exterior. Ground beef should be cooked to medium doneness (160F) or until center is no longer pink. |
2. |
To avoid cross-contamination, always place cooked meats, poultry or fish on a clean serving plate or carving board, not one that has previously held raw foods. Wash platters, boards and utensils with hot, soapy water after each use; rinse well. |
3. |
Charring meat, poultry or fish is not recommended. Grill over medium to medium-low coals. Never grill while the coals are still flaming; wait until the flames subside and the coals are covered with gray ash. |
4. |
To help avoid flare-ups, use well-trimmed meats and poultry. If Lightly flare-ups do occur, use a ater spritzer bottle to lightly spray the flame. spritzing also prevents ashes from scattering. Fewer flare-ups occur during covered grilling. |
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