Are ostrich and emu considered meats that should be cooked to at least 145°F?

Ostrich and emu are classified as poultry, which places them in a specific category when it comes to safe cooking temperatures. The USDA guidelines for poultry state that it should be cooked to a minimum internal temperature of 165°F to ensure that any harmful bacteria are effectively killed during the cooking process.

By categorizing ostrich and emu as poultry, it highlights the importance of adhering to these specific temperature guidelines in order to ensure food safety. While some might mistakenly think that these meats should be treated like traditional red meats and only require cooking to 145°F, this is not the case for poultry. Thus, understanding the classification of these meats is crucial for safe cooking practices.

In the context of the other choices, while they may bring up interesting points about the general characteristics of meats, they do not accurately reflect the specific guidelines and classifications set forth for poultry and its associated cooking temperatures.