Ideal cooking temperature

Beef, Veal, and Lamb Temperature Chart

Who doesn’t enjoy a perfectly prepared steak?

Check our temperature charts for preparing the perfect steak

Chefstemp Avoid Reaching a Temperature Danger Zone with a Temperature Chart

Beef, Veal, and Lamb Internal Temperature Chart

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.

Fahrenheit and Celsius Cooking Temperatures

Internal Temperature Description

Degree of Doneness Internal Core Temperature in
Internal Core Temperature in
Internal Description More
Brisket 203°F 95°C If the meat pulls apart easily, the brisket is ready to serve.
Extra-rare or Blue (bleu) 110°F to 120°F 43°C to 49°C deep red color and barely warm feels soft and squishy
Ground Meat
Patties – Meatloaf – Meatballs
160°F to 165°F 71°C to 74°C For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle .
Medium 140°F to 145°F 60°C to 63°C center is light pink, outer portion is brown, and hot throughout yields only slightly to the touch, beginning to firm up
Medium Rare 130°F to 135°F 55°C to 57°C center is very pink, slightly brown toward the exterior portion, and slightly hot yields only slightly to the touch, beginning to firm up
Medium Well 150°F to 155°F 65°C to 69°C mostly gray-brown throughout with a hint of pink in the center firm to touch
Pot Roast 180°F 82°C If the meat pulls apart easily, the pot roast is ready to serve. Also called fork tender.
Rare 120°F to 125°F 49°C to 51°C center is bright red, pinkish toward the exterior portion, and warm throughout soft to touch
Well Done 160°F and above 71°C steak is uniformly brown or grey throughout firm or hard to touch

Keep yourself informed about recipes and FAQ’s

Taking the temperature of a beef roast is done by inserting a meat probe into the center most thickest part of the roast. Depending on what you are preparing from the roast determines the final cook temperature, the pull temperature, and how long you rest it before slicing it. If it is being served as a pot roast, you are going to cook it until it is done, 160⁰F or 71⁰C, of it is for sandwiches like sliced roast beef, you will cook the roast to 135⁰F or 51.6⁰C. It is important to understand that roast beef is one of the meats, as with steaks, where you can cook the meat safely to any temperature you like. It isn’t like poultry or pork where specific temperatures has to be reached to make it safe to eat. Always refer to a meat cooking temperature chart and use either a ChefsTemp Final Touch X10 Instant Read thermometer or a ChefsTemp Quad XPro oven probe thermometer with long distance remote.

Grilled chicken should be cooked to 165⁰F and pulled and then allowed to rest for at least 10 minutes to allow carry-over cooking to get it the rest of the way done. One thing about grilled chicken is if it is bone-in, skin-on, the chicken will cook better than boneless skinless chicken breast, and the bone and skin also impart more flavor to the chicken. It is something to consider the next time you are going to grill chicken; the skin and bone also help to protect the meat against drying out as well.

Hamburger meat is one of the cuts of beef needing to be cooked to at least 155⁰F. The reason for the higher temperature is E. Coli bacteria, which is deadly. It usually occurs in commercial meat processing plants when cleanliness standards are not being met. However, if you buy your own meat/sausage grinder and grind your own hamburger from fresh cold chunks of beef, it is perfectly okay to cook it medium rare. But that is the only exception.

Here we provide you with beef burger full recipe for you.

The act of searing is to brown meat quickly by exposing it to very high heat in a frying pan/skillet, or under a broiler. This will seal in the meat’s juices by generating a caramelized outside crust.

When practicing how to sear a steak to the optimum internal temperature use an instant read meat thermometer. See below for basic temperatures for different degrees of doneness and remember to account for carry-over cooking and resting which will continue to cook the steak.

Meatballs are basically little round meatloaves. Making meatballs up and then checking the temperature for doneness is best done with an instant read thermometer. Meatballs are mixed up with spices, herbs, breadcrumbs or rice, eggs, and milk. Usually, a mixture of beef or veal and ground pork, and then cooked for consumption. You can cook them in the oven or pan fry them. I personally prefer to cook them in the oven unless I am making meatball soups, then the meatballs are cooked in the soup broth.

If you want delicious boneless chicken breasts, there are several ways to cook it. If you want a healthy meal you can cook it in the oven or stir fry it with your favorite vegetables.

Put your chicken breasts in a baking pan and add some oil. Then marinate it with lots of garlic ginger paste, lemon, carrots, or vegetables and bake it at 350°.

If you don’t want fat then remove the skin. Most of the fat in chicken is contained in the skin.

Using pork or lamb chops to make a stew is easy. First, you must have a very accurate chefstemp thermometer in hand. Taking the meat off the bone, then season the meat and dredge it in seasoned flour. Brown it in a little bit of butter mixed with olive oil.

Once you have it browned, remove it from the pan, add onions and sweat the for about 3 minutes, add the garlic and sweat it for two more minutes, then add your celery and carrots and cook them for 5-7 minutes. Add your potatoes and your broth. For pork stew use chicken broth, and for lamb use beef broth.

You could also add the bones to the pot; however, you will need to remove the bones when you finish making the stew. Bring the broth and vegetables up to a boil, then add the meat back to the pot and reduce the heat to a slow simmer. The flour on the meat, and the flour in the pot will thicken the stew naturally at a slow simmer.

The most common sized turkey on the shelf is a 12–16-pound bird. This is the perfect size for a family of 8-10 people and is a wonderful size for roasting. We would like to provide you the most hands off approach  method of thaw a turkey.

It can be! If you want a healthier barbecue, lower the temperature of your grill to prevent the meat from burning. You can use Chefstemp instant read thermometer to make sure the meat won’t be overcooked. Always marinate the meat to generate a barrier between it and the development of HCAs. You can always switch to seafood, which forms fewer HCAs and involves a briefer cooking time. Choose leaner meats and cut the fat off before grilling. This will reduce the fat dripping and flare-ups

Reduce grill time by oven-roasting or pan-searing your meat first. Make sure that you always wash your grill after use to evade shifting leftover chemicals Chop your meat into smaller helpings to decrease the cooking time.

Rare lamb is actually the Chefs preferred way to serve lamb, not everyone likes rare, 125⁰F, but most people will eat a medium rare lamb chop. Two things about cooking lamb rare which are important when deciding what temperature range to cook the lamb to. First is lamb cooked rare has a milder flavor because the fat in the chops hasn’t melted and incorporated into the meat, second is the meat hasn’t cooked long enough for the protein strands to shrink and solidify, making a more tender chop. If you can eat it rare, I recommend you do so, if you can’t, then don’t cook it past medium rare, and pull it as soon as it gets to temperature.

You should always refer to the meat cooking chart and follow the FDA guidelines for cooking meat to specific temperatures. The only true way to know if the meat is undercooked is with an instant read thermometer. Without one of these, you are guessing, and guessing isn’t part of the temperature chart for cooking. Always refer to the cooking temperature chart and make sure you have an instant read thermometer to check temperatures.

ChefsTemp has a full table of cooking temperatures available online that uses the approved FDA Food Guidelines and covers every thing from beef to candies.

See more at: https://www.chefstemp.com/steak-chicken-meat-temperature-chart/

Getting the right temperature is a top priority when it comes to cooking chicken to ensure safety. It is also crucial to make sure that the meat stays juicy, tender, and succulent. It takes a balance between both but once achieved, you can enjoy your chicken however you like to prepare it.

https://www.chefstemp.com/chicken-internal-temp/ In this guide, you will learn the secret to a perfectly cooked chicken.

If the tip of the thermometer probe is too near the surface of the meat cut or near a bone, you will not get an accurate reading. Experiment with the temp probe placement – it is most accurate when the tip is in the center of the meat portion. If you have several cuts of meat, move the thermometer to several portions to compare how even everything is cooking.

We have a lot of recipes that don’t need hours of prep or cooking.

See more at: https://www.chefstemp.com/best-cooked-chicken-recipes/

Any food cooked to a safe internal temperature of 165⁰F can be put out at room temperature and served. If you do not use chafing dishes with lids to maintain the temperature of 145⁰F to keep the food out of the temperature danger zone, then you have a limited amount of time to leave the food out. BBQ pork can be left sitting out at room temperature, covered, for no longer than 4 hours. After 4 hours the food will need to be refrigerated or reheated. If you choose to reheat the food, you must reheat it to 165⁰F and at this point you could leave it at room temperature for an additional 2 hours, afterwards the food must be discarded. The rule is you can only reheat food once and then any leftovers must be discarded.

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