Why does SafeCook use cumulative food safety standards?Updated 8 months ago

Most foods will be well-done or even noticeably dry by the time they reach the hard internal temp threshold recommended by the simplified government standards.

Particularly white-meat chicken or turkey breast. 

Using SafeCook, you’ll see that your food is safe long before that - so you can choose your doneness level with no worries.

Usually the lower peak temperature, the more tender and juicy the meat will be.*

*There are exceptions. High-collagen foods like dark meat chicken or traditional BBQ meats (brisket, pork shoulder, etc) need to be cooked hotter and longer, well above even the simplified standard. Those foods get increasingly tender with extended time at proper heat.