Tuesday, March 22, 2011

Safe and Savory 160

The entire beef industry is committed to producing safe, wholesome and nutritious beef. Beef producers start by raising healthy animals. However our commitment extends well beyond the farm and ranch.... all the way through to the consumer's plate. Millions of dollars have been invested through the beef checkoff to back up our commitment to consumers. However food safety doesn't end when beef reaches the supermarket shelves. Consumers need to know how to prepare their food and cooking practices can affect the safety of the food they serve. Tonight I'd like to share with you Safe and Savory at 160. This program developed by the beef check off teaches consumers how to incorporate safe handling habits in every day routines. This is an online tool to provide consumers with proper handling and cooking of beef. You will also learn how to read an instant thermometer and follow important food safety tips. I can't stress how important it is to understand how to run an instant thermometer to check for doneness so the food you are providing to your kiddos is safe. Safe beef preparation, handling, cooking and storage ensure a safe beef dining experience. SafeandSavory160.com features Steven Raichlen, a top grilling expert and author of more than 28 cookbooks including Barbecue Bible! He is featured on the site to give insight on ways serve up a safe and savory experience this grilling season. I don't know about you, but with this warm weather my taste buds are crazing a juicy steak (from my farm) and brightly colored vegetables (from my mom's garden) on the grill. I can almost smell the grill aroma now! If you take away anything from tonight's message REMEMBER: Always use an instant read thermometer to ensure the ground beef is cooked to an internal temperature of 160*F. N. Starr

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