As a meat lover, cooking a perfect steak or chicken is something that everyone strives for. But it’s crucial to cook the meat evenly to avoid the risk of foodborne illness. The key is to ensure the internal temperature of the meat is appropriate. Checking the internal temperature of the meat is a straightforward process that requires precision to ensure that the food is not overcooked, undercooked or still frozen.

Here’s a simple guide on how to check the internal temperature of your meat.

Selecting the right thermometer

To check the interior temperature of your meat, you need a thermometer. There are two basic types of thermometers:

1. Digital probe thermometer – This thermometer measure temperature in one point of whatever you place it in, this could be meat or liquid.

2. Instant-read thermometer – This provides an accurate temperature reading in just a few seconds.

Digital probe thermometers are perfect for more significant or thicker cuts of meat, such as a roast or turkey, whereas an instant-read thermometer is suitable for thinner cuts like chicken cutlets or hamburgers.

Where to place the thermometer

To ensure an accurate reading, insert the thermometer into the thickest part of the meat. Be careful not to touch any bone or fat, as these can give a higher reading than the actual temperature of the meat.

Temperature readings for different meats

The recommended temperature for each type of meat differs. Here are the ideal temperatures to aim for:

– Beef and lamb: For rare meat, aim for an internal temperature of 125°F (51°C), Medium should be 135°F (57°C), and well-done meat to be at 145°F (63°C).
– Pork: It must be cooked to at least 145°F (63°C) and let it rest for 3 minutes before consuming.
– Poultry: The internal temperature must reach at least 165°F (74°C).
– Ground meats: These must be cooked to at least 160°F (70°C) regardless of any meat variety.

Calibration of Thermometer

At least once a year, thermometers must be calibrated to ensure that they read the proper temperature. To monitor the accuracy of the thermometer, put it inside boiling water. If the thermometer reads above 212°F (100°C), it needs calibration.

Internal vs. external temperature

Internal temperature refers to the temperature inside the meat, while external temperature refers to the temperature outside of the meat. Cooking times are often determined based on external temperature, while internal temperature is used to determine whether the meat is safely cooked. Given this distinction, you won’t know the internal temperature of the meat until you insert a thermometer.

The importance of resting meat

After taking your meat out of the oven or grill, allow it to rest for at least 5 minutes before cutting. Here’s why: meat loses juices while cooking, and if you cut it right away, the juices will burst forth, making it dry. By resting the meat, you allow the juices to be reabsorbed, providing you with a juicier and more tender meat.

In conclusion, checking the internal temperature of meat is paramount for safe and perfect cooking. By following these simple steps, you can ensure that your meat is cooked evenly and safely. The next time you cook meat, remember to use the right thermometer, place it correctly, make adjustments based on the recommendation for the type of meat, calibrate your thermometer, and allow your flesh to rest before cutting so it can be more tender, juicy and flavorful.

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