Lamb From Farm to Table | Food Safety and Inspection Service
2024年5月23日 · Lamb is produced from younger animals, typically less than a year old, and mutton is produced from older animals. Most lambs are brought to market at about 6 to 8 months old. A lamb weighs about 140 pounds and yields approximately 46 to 49 pounds of edible lean retail lamb cuts, semi-boneless. If the phrase "Spring Lamb" is on a meat label, it ...
Veal From Farm to Table | Food Safety and Inspection Service
2024年11月7日 · Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer.
Safe Minimum Internal Temperature Chart | Food Safety and …
2020年5月11日 · Minimum Internal Temperature & Rest Time. Beef, Pork, Veal & Lamb Steaks, chops, roasts. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats. 160 °F (71.1 °C) Ground Poultry. 165 °F. Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes.
United Kingdom | Food Safety and Inspection Service
2024年9月16日 · Lamb and Mutton imported from the England, Wales, Scotland, and Northern Ireland are subjected to Foot-and-Mouth Disease (FMD) requirements specified in in 9 CFR 94.11. For information or questions concerning a country’s animal disease status and restrictions please contact the APHIS Veterinary Services, Strategy and Policy, Animal Product ...
How Temperatures Affect Food - Food Safety and Inspection Service
2020年10月19日 · Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. If raw meat and poultry have been handled safely, using the above preparation recommendations will make them safe to eat.
Salmonella Questions and Answers - Food Safety and Inspection …
2024年10月15日 · Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Stuffed poultry is not recommended. Cook stuffing separately to 165 °F. Egg dishes, casseroles to 160 °F.
This guide describes the usual process steps employed by establishments for various processing categories. The guide lists potential biological, physical, and chemical hazards and frequently used controls and preventative measures for each step. FSIS has updated the guide to include slaughter sections for beef, swine, and poultry.
Post-Mortem Livestock Inspection - Revision 1 - Food Safety and ...
Issue Date Oct 24, 2016. Full Directive. 6100.2.pdf. This directive provides instructions to inspection program personnel (IPP) on how to perform post-mortem inspection of livestock. The directive also instructs Public Health Veterinarians (PHVs) on how to document post-mortem inspection findings in the Public Health Information System (PHIS).
The humane killing of livestock with captive‐bolt equipment is a. two‐stage process. First, the animal must be effectively stunned, rendering it immediately insensible to pain. Second, the major blood vessels in the neck or thorax are cut, or pithing is performed.
The Color of Meat and Poultry - Food Safety and Inspection Service
2013年8月6日 · Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments ...