Food Temperature Guide
How to Cook Meat at the Right Temperature.
If you enjoy eating meat, you probably know that cooking it at the right temperature is crucial for both taste and safety. Different types of meats require different temperatures to reach the desired doneness and to kill any harmful bacteria. In this blog post, we will give you a simple guide on how to cook meat at the right temperature for various cuts and methods.
The first thing you need to know is the difference between internal and external temperature. Internal temperature is the temperature inside the meat, which determines how cooked it is. External temperature is the temperature of the oven, grill, or pan that you are using to cook the meat. The external temperature affects how fast the internal temperature rises and how much the meat browns on the outside.
To measure the internal temperature of meat, you need a reliable meat thermometer. Insert it into the thickest part of the meat, avoiding any bones or fat. You can also use an instant-read thermometer to check the temperature quickly after removing the meat from the heat source.
The second thing you need to know is the recommended internal temperatures for different types of meats. Here are some general guidelines:
- Beef: For steaks and roasts, the USDA recommends a minimum internal temperature of 145°F (63°C) for medium rare, 160°F (71°C) for medium, and 170°F (77°C) for well done. However, some people prefer their beef more or less cooked, so you can adjust the temperature according to your preference. For ground beef, such as burgers and meatballs, the USDA recommends a minimum internal temperature of 160°F (71°C) to ensure safety.
- Pork: For chops, loins, and roasts, the USDA recommends a minimum internal temperature of 145°F (63°C) with a 3-minute rest time before serving. For ground pork, such as sausages and patties, the USDA recommends a minimum internal temperature of 160°F (71°C).
- Chicken: For whole chickens and parts, such as breasts, thighs, and wings, the USDA recommends a minimum internal temperature of 165°F (74°C). For ground chicken, such as burgers and nuggets, the USDA recommends a minimum internal temperature of 165°F (74°C) as well.
- Turkey: For whole turkeys and parts, such as breasts, legs, and wings, the USDA recommends a minimum internal temperature of 165°F (74°C). For ground turkey, such as burgers and meatloaf, the USDA recommends a minimum internal temperature of 165°F (74°C) too.
- Lamb: For chops and roasts, the USDA recommends a minimum internal temperature of 145°F (63°C) for medium rare, 160°F (71°C) for medium, and 170°F (77°C) for well done. For ground lamb, such as burgers and kebabs, the USDA recommends a minimum internal temperature of 160°F (71°C).
- Veal: For chops and roasts, the USDA recommends a minimum internal temperature of 145°F (63°C) for medium rare, 160°F (71°C) for medium, and 170°F (77°C) for well done. For ground veal, such as burgers and meatballs, the USDA recommends a minimum internal temperature of 160°F (71°C).
The third thing you need to know is how to adjust the external temperature depending on the cooking method and the size and shape of the meat. Here are some general tips:
- Oven: For roasting large cuts of meat in the oven, such as beef or pork roasts or whole chickens or turkeys, you want to use a low to moderate oven temperature (around 325°F or 163°C) to allow the meat to cook evenly without drying out or burning. For baking smaller cuts of meat in the oven, such as chicken breasts or pork chops, you can use a higher oven temperature (around 375°F or 191°C) to cook them faster and create a crispy crust.
- Grill: For grilling meat on an outdoor grill or an indoor grill pan, you want to use a high heat (around 400°F or 204°C) to sear the meat quickly and create grill marks. However, you also want to avoid flare-ups from dripping fat that can char or burn the meat. To prevent this, you can trim off excess fat from the meat before grilling or move it to a cooler part of the grill once it is seared.
- Pan: For frying or sautéing meat on a stovetop skillet or frying pan, you want to use a medium-high heat (around 375°F or 191°C) to brown the meat evenly without burning it.