Internal Temperature For Cooking Meat

If you’re looking for that perfect steak, or getting that juicy chicken, it’s important to start cooking with internal temperature for meat and not according to recipe times. 

Every cut of meat will be slightly different according to many variables of how it’s been raised. From the diet through to how much exercise it receives will determine how used a particular muscle is, or how much fat they would store in the fibers of the final cut. This really means that the only sure way to get the perfect cook every time is to use a meat thermometer and to use times as a guide. 

Cooking meat to the correct internal temperature is important to ensure that it is safe to eat and cooked to the desired level of doneness.

Undercooked meat can be dangerous as it can contain harmful bacteria that can cause food poisoning, while overcooked meat can be dry and tough.

One way to ensure that your meat is cooked to the correct internal temperature is to use a meat thermometer. These handy tools allow you to accurately measure the internal temperature of your meat, ensuring that it is cooked to the right level of doneness.

Here are the recommended internal temperatures for different types of meat:

• Beef, pork, lamb, and veal steaks, chops, and roasts: 50-55°C for medium rare, 55-60°C for medium, and 70°C for well done

• Ground beef, pork, lamb, and veal: 70°C

• Whole poultry: 74°C

• Poultry breasts: 74°C

• Fish: 63°C

It's important to note that these are just general guidelines, and the actual internal temperature of your meat may vary depending on a number of factors, including the type and cut of meat, the thickness of the piece, and the cooking method.

To use a meat thermometer, simply insert the probe into the thickest part of the meat, being careful not to touch the bone. For whole poultry, insert the thermometer into the thickest part of the breast or thigh.

It's also a good idea to let your meat rest for a few minutes after cooking, as this allows the juices to redistribute and can help prevent the meat from drying out.

By cooking your meat to the correct internal temperature, you can be confident that it is safe to eat and delicious to boot. So next time you're cooking up a steak or roasting a chicken, don't forget to grab your meat thermometer!

Side note: What temperature do I need if I would like to make pulled pork or beef?

The pulling temperature of meat for pulled pork/beef/chicken would be between 92-96C. When cooking meat with the intention of pulling (instead of slicing) it’s important to go by the feel of how the thermometer inserts into the meat. There should be little to no resistance as you insert the probe when you check for your final temperature. To replicate this feel, you can try inserting your temperature probe in room temperature butter - this is what you’re looking for!