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Select a weight and preparation option for this cut.
Keep fresh meat in the coldest part of the fridge at 4°C (40°F) or below, on the bottom shelf, and cook or freeze it by the date on the label. Freeze at -18°C (0°F) or colder, and thaw in the fridge, not on the counter.
Cook to a safe internal temperature: poultry pieces 74°C (165°F), whole poultry 82°C (180°F), ground beef and lamb 71°C (160°F), beef and lamb steaks at least 63°C (145°F).
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