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Pork & Chicken
• Poultry is ready to serve once the internal temperature* reaches
170-180˚F, or when juices run clear.
• Pork is ready to eat when the internal temperature* approaches
160-170˚F, or once juices run clear.
• To cut raw meat more easily, it may help to thoroughly chill it rst.
• 1 pound of raw chicken equals 2 cups of cooked meat.
• When it comes to searing meat, the cut is not ready to be ipped if it
is sticking to pan.
• When adding raw meat to hot oil, wear a hot pad or glove and/or
use tongs to prevent burns.
• Let all meats (chicken, beef, lamb, pork, etc.) sit for 3-5 minutes
after cooking time is complete before cutting.
• Meat should be thawed in the refrigerator.
* A meat thermometer is essential for checking internal temperature.
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