Cooking Temperatures
It may seem strange to some of you that someone would want their beef or lamb cooked less than completely cooked but this is considered highly desirable as the meat is more juicy and flavourful. In fact, there is snobbism amongst some about meat which is cooked well-done. Anyone ordering well-done meat is definitely considered to not know anything about food. When you order steaks of beef or lamb chops in a restaurant they will ask you how you want it cooked and they are referring to the options below.
Beef*
Al sangue (Rare – very red inside): 51 ˚ C (125 ˚ F)
Medium rare (reddish pink inside): 55 ˚ C (130 ˚ F)
A punto (Medium – lightly pink on the inside): 60 to 65 ˚ C (140 to 145 ˚ F)
Medium well (no pink on the inside): 65 ˚ C (145 ˚ F)
Ben cotto (Well-done – completely cooked and probably charred on the outside): 70 ˚ C (160 ˚ F)
*I would be remiss to not tell you that relevant health authorities recommend to cook beef and lamb joints, chops, and steaks to 65 ˚ C (145 ˚ F) and ground meat to 71 ˚ C (160 ˚ F). If children, elderly, or immunity compromised individuals are eating then I follow these guidelines.
Veal*
Medium: 60˚ C (140˚ F)
Well-done: 70 ˚ C (160 ˚ F)
*I would be remiss to not tell you that relevant health authorities recommend to cook veal joints, chops, and steaks to 65 ˚ C (145 ˚ F) and ground meat to 71 ˚ C (160 ˚ F). If children, elderly, or immunity compromised individuals are eating then I follow these guidelines.
Lamb*
Rare (very red inside): 55 ˚ C (130 ˚ F)
Medium rare (reddish pink inside): 55 ˚ C (130 ˚ F)
Medium (lightly pink on the inside): 60 to 65 ˚ C (140 to 145 ˚ F)
Medium well (no pink on the inside): 65 ˚ C (145 ˚ F)
Well-done (completely cooked and probably charred on the outside): 71 ˚ C (160 ˚ F)
*I would be remiss to not tell you that relevant health authorities recommend to cook beef and lamb joints, chops, and steaks to 65 ˚ C (145 ˚ F) and ground meat to 71 ˚ C (160 ˚ F). If children, elderly, or immunity compromised individuals are eating then I follow these guidelines.
Pork*
Medium: 60˚ C (140˚ F)
Well-done: 71 ˚ C (160 ˚ F)
*Pork should be cooked to 65 ˚ C (145 ˚ F) to ensure any bacteria and parasites are eliminated.
Poultry*
Well-done 71˚C (160˚F)
*All poultry should be cooked to 74 ˚ C (165 ˚ F) to ensure any bacteria is eliminated.
Cooking Tips
TIP 1: These cooking temperatures are a guide for cuts of meat which require short cooking times. Cuts such as beef cheek or brisket will require long periods of time to soften the meat so these cooking temperatures are not that relevant. See each type of meat under Ingredients to understand which cuts of meat require short cooking times.
TIP 2: Keep in mind that once you achieve a cooking temperatures when you remove the meat from the heat, the meat will continue to increase about another 3˚ C in temperature. With this in mind, the meat should be removed from the oven 3˚ C before it reaches the desired temperature.
TIP 3: All meat should be allowed to rest for 10 to 15 minutes otherwise the juices will drain out and the meat will be dry.
TIP 4: Insert the thermometer into the thickest part of the joint and ensure it is not touching the bone.
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