Culinary Spring Cleaning Tips

I don’t know about all of you, but I thought that this day may never come. Happy First Day of Spring! The season of flowers and trees blooming, pig sales, (rain and allergies). It’s not all glamorous but it’s better than the bitter, grey cold in my opinion. 

My most favorite thing about spring is the motivation the sunlight brings. That’s right, spring cleaning. It’s something you love or hate, or tolerate. I’m good for two days before I just accept the defeat and go back to maintaining the messy.

We thought that we would take this commemorative day to share some cleaning tips as it pertains to meat! 

1. Always wash hands with warm water and soap for 20 seconds before and after handling meat.

2. Don’t cross-contaminate utensils and surfaces. 

3. Marinate meat and poultry in a covered dish in the refrigerator. 

4. Thaw meat at refrigerated temperatures, 40°F degrees or lower. 

5. Always cook to the recommended temperature to ensure that bacteria are killed off. The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.

What are your go-to cleaning tips? Share with us on social, @AmericanBerk or @ExperienceBerkshire. 

FSIS. (n.d.). Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

Moncel, B. (2019, December 2). How to Handle Meat and Poultry Safely. Retrieved from https://www.thespruceeats.com/safe-handling-meat-and-poultry-1328474

Pork Temperature. (n.d.). Retrieved from https://www.pork.org/cooking/pork-temperature/