How to Test if Meat is Cooked
Like Goldilock’s porridge, it’s important to cook meat and poultry until it’s just right. If it’s overcooked, it’s too dry and tasteless; if it’s undercooked, it may be a health hazard. The best way to check for perfect doneness is to use an instant-read meat thermometer. Cook meat and poultry to the following internal temperatures unless otherwise specified by recipe.
| |
Rare |
Medium Rare |
Medium |
Well Done |
|
Beef/Lamb/Veal (roasts, steaks) |
140°F
(60°C) |
|
160°F
(71°C) |
170°F (77°C) |
|
Bison/Buffalo (roasts, steaks) |
135°F (57°C) |
145°F
(63°C) |
|
155°F (68°C) |
|
Burgers (beef, bison/buffalo, lamb, pork or veal) |
|
|
|
160ºF (71ºC) |
|
Burgers (chicken or turkey) |
|
|
|
175ºF (80ºC) |
|
Ham (partially cooked) |
|
|
|
160°F (71°C) |
|
Ham (ready-to-serve) |
|
|
|
140°F (60°C) |
|
Pork (roasts, chops) |
|
|
160°F
(71°C) |
170°F (77°C) |
|
Roast Turkey (measured in the thigh) |
|
|
|
180 - 185ºF
(82 - 85ºC) |
|
Roast Turkey (measured in the breast) |
|
|
|
170 - 175ºF
(77 - 80ºC) |
For more help or information,
contact ATCO Blue Flame Kitchen.