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It’s a shame that they go and ruin their steaks by blade tenderizing and noting on the package that this requires them to be cooked to 160F.
by lawnchair_larry 7y ago
It’s a shame that they go and ruin their steaks by blade tenderizing and noting on the package that this requires them to be cooked to 160F.
- DannyBee 7y agoSo, this is true for some but not all of them. It also doesn't require them to be cooked to 160, that is a gross oversimplification of food safety that is used to prevent people doing stupid things and not trying to remember tables. It's really a combination of temperature and time. Here's a version of the real table: https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=true https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=tr... (the most current and updated one is at the end of https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902-a2df-a87c73d1b633/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902...) So sous vide of these steaks at 140 for 2 hours would easily be as safe as cooking them to 160.