Do you feel stressed when trying to determine if meat is cooked and safe to eat?
You are not alone.
I find the number one thing that stresses out new cooks is knowing when food is cooked. Judging meat doneness takes lots of practise. Until you develop that superpower for knowing when meat is cooked, use this meat temperature chart and a meat thermometer.
Using a meat thermometer to judge doneness takes away all the guess work and stress!
Meat Temperature Chart
Roasts, Steaks & Chops Doneness
Beef should be removed from the heat 5 degrees lower than the temperatures indicated below. As the meat rests, its temperature will rise 5 degrees, coming to that perfect doneness.
|Beef, Veal & Lamb||125°F 52°C||130°F 54°C||140°F 60°C||150°F 65°C||160°F 71°C|
|Pork||145°F 63°C||160°F 71°C|
Tip: Allow refrigerated raw meat to rest and come to room-temperature for 30 minutes to ensure even cooking.
Minimum ‘Done’ Temperatures for Food Safety
Minimum Done Temperature for Food Safety
|Chicken (Whole or Pieces)||165°F||74°C|
|Turkey (Whole or Pieces)||165°F||74°C|