University of Georgia Extension
Grill Safe, Grill Smart: Your Guide to Food Safety Outdoors
What this source is
- Authority
- Academic
- Territories
- US
- Primacy
- secondary
- Commercial interest
- none
- Retrieved
- 2026-08-16
- State
- Read and citable
RETRIEVED BECAUSE A SEARCH SUMMARY CLAIMED IT SAID SOMETHING IT DOES NOT. The summary reported a three-minute covered rest applying to poultry 'including bone-in pieces like thighs, drumsticks and wings'. The page says no such thing: its three minutes is attached to beef, pork, veal and lamb steaks, chops and roasts at 145 °F — the FSIS whole-cut SAFETY rest, restated without attribution — and its poultry row is 165 °F with no rest of any kind. Author Emily Williams, July 2025. A sixth publisher read to the end on the poultry-portion question and silent on it, and a reminder that a summary asserting a scope is not a source stating one.
What it may be cited for
Culinary practice, Safety
What we recorded from it
“145°F + let it rest for at least 3 minutes”
University of Georgia Extension's outdoor food-safety guide gives beef, pork, veal and lamb steaks, chops and roasts 145 °F followed by a rest of at least 3 minutes, ground meats 160 °F and poultry 165 °F, and states no rest for poultry of any kind.
- The three minutes is the FSIS whole-cut figure and the page attributes it to nobody, which is the Clemson pattern again — a restatement that cannot be told from an original without reading the other document.
- What it covers:
- Red meat only. The poultry row carries a temperature and nothing after it.