It’s incredibly important to use a food thermometer when cooking beef, veal, or lamb at home. Nothing spoils a fantastic evening faster than an undercooked roast. To avoid hours of wasted prep and cooking time, use the below guide to cooking temperatures for beef, veal, and lamb.
How to Take the Temperature of a Roast: Place the food thermometer midway inside of the roast, away from the bones.
What is Carry-Over Cooking? We’re glad you asked! This is the process that occurs after any food is removed from heat. The residual heat causes the food to continue cooking for 5-20 minutes, which is known as carry-over cooking.
Through carry-over cooking, steaks can get up to 5°F-10°F (-15 to -12.22°C) higher after cooking because of residual heat. Roasts and whole birds can get up to 20°F (-6.67°C) higher than they were immediately after being removed from heat. It’s important to understand this process so you can cook your foods to a safe serving temperature without drying it out and overcooking it.