Meat Temperature Chart Shorts
Description: Every USDA safe minimum internal temperature on one sheet, for beef, pork, lamb, ground meat, poultry, ham, fish, shellfish, eggs and leftovers, with rest times, plus the rare to well-done temperatures cooks use for steaks and roasts. A clean, readable reference for the kitchen or grill.
Description: A classic butcher's diagram of a pig divided into the US primal cuts, from Boston butt and loin to belly, ham, jowl and hock, with the retail cuts from each and the best way to cook them. Includes USDA safe minimum temperatures and pulled-pork targets, in an ink-on-cream vintage style for the kitchen, smoker or butcher shop wall.
Description: A classic butcher's diagram of a steer divided into the nine US primal cuts, from chuck and rib to round and brisket, with the retail cuts from each and the best way to cook them. Includes a steak doneness strip and the USDA safe minimum temperatures, in an ink-on-cream vintage style for the kitchen, grill or butcher shop wall.
