lgcm-word-logo
Your Shopping Cart $0.00
0
Subtotal: $0.00
No products in the cart.
Hours
Mo - Fr: 9 AM - 6 PM
Sa: 9 AM - 3 PM
Su: 10 AM - 2 PM

Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.

Flavor School

Meat FAQ's

What temperature should I cook my beef to?

Here are our guidelines for cooking beef to ensure it is safe to eat: Use an instant read meat thermometer for the most accurate results, and test the center of the meat to get a temperature. Mechanically processed cuts of beef like ground beef, hamburger patties, and cube steaks need …

What temperature should I cook my chicken to?

Poultry should generally be cooked to an internal temperature of 165ºF. Use an instant read meat thermometer for the most accurate results, and test the center of the meat to get the temperature. Chicken can be cooked to a lower temperature if this guide of holding internal temperature for a …

What temperature should I cook my pork to?

Fresh, whole muscles cuts of pork like pork chops, pork roasts, and pork tenderloins should be cooked to at least 145ºF for safety. Previously, it was recommended that these cuts were cooked to 160ºF. However, with advances in the pork production process, 145º is now considered safe for whole muscle …

Freezing Meat – How long can you freeze meat?

How long does frozen meat last? If you keep food frozen at 0ºF or below, it will stay safe to eat indefinitely. However, after time, the quality will degrade and you may start to develop freezer burn on the packages. Freezer burn is not a food safety problem, just a …

How long is meat good in the refrigerator for?

Unlike frozen meat, meat in the refrigerator will become unsafe to eat if you let it sit too long. Here are our general guidelines on how long food is good for in a 40ºF refrigerator: Beef Steaks & Roasts | 2 – 4 days Ground Beef | 1 – 2 days Pork …

How long is the food in my refrigerator good for after the power goes out?

Generally, you want to discard any meat that is above 40ºF for more than 2 hours, because at that time and temperature combination, pathogens can start to grow on the meat. Most refrigerators stay cold enough that if the power comes back on in less than 4 hours, the food …