Cook whole cuts of beef and pork to 145°F
For solid (non-ground) beef and pork, the video’s safe target is 145°F.
The video states that beef and pork in steak/solid form have a lower safe temperature than poultry. It warns against overcooking these meats.
The short version
- 145°F is the target for solid beef/pork cuts
- Avoid overcooking to prevent dryness
Why it works
Whole cuts have less risk of bacteria distributed throughout the interior compared with ground meats.
Learn next
Unplug the food processor before adjusting blades or troubleshooting assembly
If something seems wrong or you need to adjust parts, unplug the machine first to avoid accidental start-up.
Hand-wash and dry food processor parts before first use
Before using a new food processor, wash the removable parts by hand and dry them so they’re clean and ready to assemble safely.
Cook chicken to 165°F to ensure it’s safely done
Use an instant-read thermometer and aim for 165°F internal temperature to confirm chicken is fully cooked.
Check doneness near the bone for bone-in chicken
For bone-in chicken, measure internal temperature close to the bone because it cooks slower there.