When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.
In 2015 Kansas had 6.3 million cattle on ranches and in feedyards (third highest in the nation). That's a little over twice the state's human population of more than 2.9 million!
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