FOR FOOD SAFETY, COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 160°F AS MEASURED BY A FOOD THERMOMETER.
KEEP HOT FOODS HOT. REFRIGERATE LEFTOVERS IMMEDIATELY OR DISCARD.
USING A FRYING PAN OR FLAT GRILL, SET HEAT TO MEDIUM RANGE. COOK UNTIL THE BEEF HAS BROWNED AND HAS A CORE TEMPERATURE OF 160°F AS MEASURED BY A FOOD THERMOMETER.
PERISHABLE. KEEP REFRIGERATED. COOK THOROUGHLY.