Nutrition
Batch Protein 165 Degree Doneness
Batch protein 165 degree doneness probes chicken and ground meat to 165°F before portioning—safe freezer prep starts at cook day, not reheat day alone.
Batch protein 165 degree doneness probes poultry and ground mixes to 165°F (74°C) at the thickest point before portioning for freezer bags—undercooked batch chicken risks Salmonella across every lunch you reheat. Rest meat briefly, then cube or slice for even cooling.
Fish and whole cuts have other targets; follow a chart for steak batches.
Common questions
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Is 160°F enough if juices run clear?
For poultry and ground poultry, use 165°F in the thickest part—color and juice are unreliable on large batch trays. Consistent probing beats visual guesses.
Related terms
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