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beef
www.fsis.usda.gov

www.fsis.usda.gov

› meat-fish › beef-farm-table

Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160°F (71.1°C). Cook all raw steaks and roasts to a minimum internal temperature of 145°F (62.8°C) as measured with a food thermometer before removing meat from the heat source.

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SOURCE: Farmer & Cowboy Magazine – beef

AND ANGUS NEWS: Farmer & Beef Satireh

NOTE: Raising beef cattle and managing beef production requires a comprehensive understanding of various aspects, from breed selection and nutrition to health management and marketing. By implementing best practices and staying informed about industry trends, farmers can achieve success in beef cattle farming. Sustainable practices, effective management, and a commitment to animal welfare are essential for long-term profitability and the well-being of the herd. Whether starting a new operation or improving an existing one, this guide provides valuable insights and strategies to help farmers thrive in the beef cattle industry.