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The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
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A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
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Dishes such as deer goulash are often on restaurant menus. [14] A variety of venison (roe, red and fallow deer, mouflon) and other game meat is widely available in butcher shops in fresh state, distributed by wholesalers, [15] as well as in big retail chains such as Tesco, at prices similar to beef or pork, around 200 CZK or 8 EUR per kilogram ...
Last week's inspections: Gnats, old meat, food debris, unfettered beards: Abilene's weekly restaurant inspections Low scores and why Lytle Land & Cattle Company , 1150 East S. 11th St.: 89
(NEXSTAR) — Deer hunting season is upon us across the Midwest (Wisconsin’s gun deer season begins on November 23 this year), prompting a reminder from wildlife officials: Be on the lookout for ...
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