Food safety when cooking meat this spring and summer may not be on top of everyone’s mind but it was on Doctor Xianqin Yang’s and members of her research team.
A new study from the research scientist and her team looked at the optimal cooking temperatures for different meats including steaks, roasts and minute steaks.
The team at the AAFC Lacombe Research and Development Centre found that evenness plays a big role in killing E. coli.
In steaks, flipping the meat twice while grilling eliminated more bacteria than a single flip while cooked at an internal temperature of 63 degrees Celsius.
As for roasts, cooking them at 140 to 180 degrees Celsius with an internal temperature of 63 degrees is recommended.
Then for cooking minute steaks or cube steaks the recommended internal cooking temperature is 71 degrees, the same recommended temperature for hamburger. Every year approximately 4 million Canadians are affected by food-borne illnesses.
Safe Cooking When it Comes to Steaks and Roasts
Saskatoon Weather
Studio/Text Line
306-938-0600
Toll Free Line
800-667-3727
Have Your Say
The Candian government wants the country’s banks to identify, in customers’ bank statements when they receive the carbon rebate, that it is labelled as such.
Environment Minister Steven Guilbeault says the lack of a clear identifier is contributing to confusion about carbon price rebates, so he is going to change the law if he has to in order to force the big banks to identify the carbon rebate by name when doing direct deposits.
The first rebate deposits in 2022 were labelled very generically, which meant recipients had no idea why they were getting the money.
T-D and B-MO have adopted the government’s requested “CdaCarbonRebate” entry, R-B-C and Scotiabank say they couldn’t make the change in time for the rollout, and C-I-B-C is still calling it “Deposit Canada.”