The actual pay raise in 2012 has apparently not been calculated yet. CNN says this is an increase from 2011, in which the average employee pay raise was 2.7 percent, but Mercerâs own website says the average raise in 2011 was 2.9 percent â the same as the prediction for 2013. Moreover, Mercerâs own website announced their prediction for 2012 as 3 percent.
The Canadian Meat Packers Council recommends that internal meat temperatures should not exceed 39Â°F or 4Â°C, and other studies have suggested that the optimal storage temperature for meat is just below the freezing point.
That is the beauty of the meat thermometer as it is an accurate way of measuring that internal temperature of the meat during cooking. How to tell when your beef, lamb, veal or goat is done. When your meat is done (be it a steak or a roast), the internal temperature of the meat will be:1  Rare 60ÂºC. 2  Medium rare 60-65ÂºC.3  Medium 65-70ÂºC.hat is the beauty of the meat thermometer as it is an accurate way of measuring that internal temperature of the meat during cooking. How to tell when your beef, lamb, veal or goat is done. When your meat is done (be it a steak or a roast), the internal temperature of the meat will be: