Learn how to select, store, and handle meat and poultry safely
Always practice safe food handling with raw meat and poultry. Wash hands, utensils, and surfaces thoroughly. Never leave meat at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Cook to safe internal temperatures.
165°F (74°C) for all chicken parts
145°F (63°C) with 3-minute rest
160°F (71°C) - no pink inside
145°F (63°C) with 3-minute rest
145°F (63°C) with 3-minute rest
Always use a meat thermometer! Color alone is not a reliable indicator of doneness.
Animals fed a diet of grass and forage throughout their lives. Typically leaner meat with different flavor profile. May be more expensive but considered more sustainable.
Animals fed grain-based diet, typically corn. Results in more marbling and tender meat. Most conventional beef is grain-fed.
No antibiotics or growth hormones. Fed organic feed without pesticides. Animals have access to outdoors. Certified by official organic standards.
Animals have access to outdoor areas. Standards vary. Most common with poultry. Look for specific certifications for meaningful claims.
No added growth hormones. Note: hormones are already prohibited in poultry and pork in many countries. Label is more relevant for beef.
USDA beef grades. Prime has most marbling (most tender/expensive). Choice is high quality. Select is leaner, less marbling.