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COOKING TEMPERATURES
The USDA has decided that in lieu of regulating Slaughter Houses, Meat Packing & Distributing Companies, It will be MUCH EASIER on the industry to force Restaurants and we Citizens to cook the hell out of our Meat in order to prevent being poisoned by nasty bacteria’s lurking in their now improperly handled products. Products with the highest risk of contamination are: ALL Ground Meats, Poultry, Eggs, Fish and MANY Seafoods. Lower risk Products are: Larger cuts of Meat (Primals - Factory Cryovac Sealed), ANYTHING you make at home, and pr-cooked or smoked Meats, Poultry & Seafood. Thusly the good-old “Juicy” fast-food Hamburger has now gone the way of the Dinosaur, NEVER to re-emerge again
MAIN
The Recipes and information contained in these pages are for private use only. They are NOT to be used commercially or published.
COOKING TEMPERATURES
The USDA has decided that in lieu of regulating Slaughter Houses, Meat Packing & Distributing Companies, It will be MUCH EASIER on the industry to force Restaurants and we Citizens to cook the hell out of our Meat in order to prevent being poisoned by nasty bacteria’s lurking in their now improperly handled products. Products with the highest risk of contamination are: ALL Ground Meats, Poultry, Eggs, Fish and MANY Seafoods. Lower risk Products are: Larger cuts of Meat (Primals - Factory Cryovac Sealed), ANYTHING you make at home, and pr-cooked or smoked Meats, Poultry & Seafood. Thusly the good-old “Juicy” fast-food Hamburger has now gone the way of the Dinosaur, NEVER to re- emerge again
640
The Recipes and information contained in these pages are for private use only. They are NOT to be used commercially or published.
COOKING TEMPERATURES
The USDA has decided that in lieu of regulating Slaughter Houses, Meat Packing & Distributing Companies, It will be MUCH EASIER on the industry to force Restaurants and we Citizens to cook the hell out of our Meat in order to prevent being poisoned by nasty bacteria’s lurking in their now improperly handled products. Products with the highest risk of contamination are: ALL Ground Meats, Poultry, Eggs, Fish and MANY Seafoods. Lower risk Products are: Larger cuts of Meat (Primals - Factory Cryovac Sealed), ANYTHING you make at home, and pr-cooked or smoked Meats, Poultry & Seafood. Thusly the good-old “Juicy” fast-food Hamburger has now gone the way of the Dinosaur, NEVER to re-emerge again
MOBILE
The Recipes and information contained in these pages are for private use only. They are NOT to be used commercially or published.