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Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
Kielbasa eating contest held in Kansas City. In the United States, kielbasa which may also be referred to as Polish sausage in some areas, is widely available in grocery stores and speciality import markets. While the smoked variety is more commonly found, the uncured variety is often available, particularly in areas with large Polish populations.
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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.
But if you like your burgers a little less done, aim for one of the burger temperatures below: • Medium-rare: 130 to 135 degrees • Medium: 140 to 145 degrees
Kiełbasa myśliwska ('hunter's sausage') is a type of kielbasa (Polish sausage). Lightly smoked and dried, its ingredients are pork, salt, pepper, and juniper. [1] It is typically around 10 centimetres (4 inches) long and 2.5 cm (1 in) in diameter. At least one brand, made in Poland but sold in the UK, contains beef as well as pork.
Checking the temperature for the proper doneness also ensures that it's safe to eat. You can follow the USDA's rule of thumb: a whole turkey is done when it reaches an internal temperature of 165 ...
Wealthy socialites could choose their cut of meat off of a live cow and wait while it was slaughtered. The steak would then be seared to kill bacteria and served at the cow's body temperature, thus creating "Pittsburgh Rare". Another story affirms that the term started in the various steel mills in and around Pittsburgh.