Some find it a culinary challenge to master the art of cooking meat and poultry, and yet it seems it would be the easiest component of a delicious meal. Over cooking, or under cooking can ruin a meal, result in health concerns and destroy a fantastic piece of meat. A thermometer is a handy tool to have for cooking and grilling, use it with the temperature chart below (the best steaks we’ve ever had). Once you get the hang of it and perfect your cooking times you may not even need the thermometer.
| BEEF / VEAL | INTERNAL TEMPERATURE | REMOVE OVEN / GRILL |
|---|---|---|
| RARE | 130°F | 122°F |
| MEDIUM-RARE | 140°F | 132°F |
| MEDIUM | 150°F | 142°F |
| MEDIUM-WELL | 155°F | 147°F |
| WELL DONE | 160°F | 152°F |
| LAMB | ||
| RARE | 140°F | 132°F |
| MEDIUM-RARE | 145°F | 137°F |
| MEDIUM | 150°F | 142°F |
| MEDIUM-WELL | 160°F | 152°F |
| PORK | ||
| MEDIUM | 155-160°F | 147°F |
| GROUND BEEF/POULTRY | ||
| SAFE TEMP | 160°F |
Helpful Hints:
- Recommended cooking for beef and lamb medium rare, and both veal and pork to a medium temperature.
- Meat continues to cook after it is removed from the grill or oven. The internal temperature will rise another 7-10 degrees while steaks “rest” at room temperature for 5 minutes before serving.
- Roasts should rest longer, until the surface is quite warm, but not hot to your touch. This may take 10-20 minutes.
- Always use a meat thermometer to determine temperature and degree of doneness.
- Insert thermometer probe at an angle, towards the center of the meat and wait for a constant temperature to register.
- Limit the number of probes necessary to gauge doneness. Don’t lose flavorful juices by over-sticking the meat.
- Most meat thermometers are not oven or grill safe: probe, read and remove.
- Caution: Meat thermometers will be hot to the touch, please use a potholder to protect your hands.
- Hand wash your thermometer, most are not dishwasher safe.
