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Grilling safely this summer

The end of May is the official start to the summer grilling season.  May is also National Beef Month and Joe More, executive vice president of the Indiana Beef Cattle Association reminds consumers when grilling meat – it is important to make sure beef is cooked properly.  “Some people think all beef needs to be cooked to 160 degrees,” he says.  “But that’s not true – that only applies to ground beef.  And it really only applies to ground beef patties.  The internal temperature of a ground beef patty needs to be heated to 160 degrees Fahrenheit to eliminate E.coli bacteria that might be present.”

On the other hand, he tells Brownfield steaks should be cooked to medium-rare or 145 degrees.  “And always preheat your grill,” he says.  “Never put food on a cold grill and then light the fire.  Preheat your grill for 8 to 10 minutes on high to kill any bacteria that may be in there from the last time you cooked on the grill.  Then turn heat down to medium and cook your steaks over medium heat.”

And to ensure food safety, he says grillers should invest in a meat thermometer.