Is the meat contaminated?

of 145°F (63°C), followed by a three-minute rest.

Beef cooked for several hours in a slow cooker often reaches higher temperatures, especially when cooked until tender enough to shred.

Using a meat thermometer is the most reliable way to ensure the roast has reached a safe internal temperature.

8. Cuts Most Likely to Show White Strands
Cuts with higher continue reading …