MEAT TEMPERATURES

In today’s post, we’ll discuss the ideal way to cook meat, specifically the internal temperature it should reach to strike a balance between safe consumption and an enjoyable culinary result. Of course, this does not apply equally to all types of meat, since each type requires different cooking methods due to its different composition and the different pathogens that may affect it. Even when the meat comes from the same animal, the ideal doneness of two different cuts may vary slightly, as may their recommended resting times.

Doneness can even be assessed with a simple visual check, but this requires considerable experience and familiarity. For anyone less experienced, measuring the internal temperature of the meat with a cooking thermometer is the safest and most reliable way to check.

It is important to note that the ideal temperatures shown below refer to the temperature reached at the center of the meat (i.e., the point that would reach the lowest temperature compared with the rest). It is also worth knowing that once meat is taken off the heat, it continues to cook and its temperature rises. For better results, a good approach is to take it off the heat shortly before it reaches the desired doneness and let it "rest" for about 5 minutes (the resting time differs significantly for larger cuts of meat). Besides helping you control the temperature more effectively, this also helps retain more moisture in the meat.

Veal & beef

The recommended internal temperature range for veal and beef is wider than that for other meats.

In our country, veal and beef are commonly eaten at temperatures that even exceed the limit of what is known as Well Done. As a result, the meat loses most of its moisture and develops a rubbery texture. In very simple terms, this happens because above 60°C, the collagen in the meat tightens, compressing the other tissues, causing moisture loss and making the meat tough.

Depending on personal taste, this meat can be cooked to the following temperatures:

Blue Rare: 46-49°C


Rare means raw in Greek. The Blue Rare degree of doneness is - at least from a safety perspective - not a particularly safe way to cook meat, as the internal temperature is far below safe pasteurization limits. This degree of doneness is obviously the least popular of all and is characterized by the meat's deep red color across most of its interior. Of course, we should point out that if meat has been contaminated by a pathogen, it will most likely be on the surface, so the chances of getting sick from eating even meat cooked this way are really low. In any case, the quality of the raw ingredient, but above all, proper storage, is what matters most.

Rare: 50-54°C

A characteristic of Rare-cooked meat is its particularly tender texture and deep red color over much of its interior. However, as one might expect - at least in our country - this degree of doneness is not the most popular. As for the safety of eating it, meat cooked using the traditional method does not exceed safe pasteurization limits. However, as we have already mentioned, the chances of food poisoning are extremely low.

Medium Rare: 55-59°C

We would say that Medium Rare is medium-cooked meat and is - at least gastronomically - the most widely accepted way to cook veal and beef.

Medium: 60-65°C

Medium-cooked meat is a good choice for those who want their meat juicy, but not too rare. From this point onward, the meat begins to firm up, losing much of its tender texture. In terms of safety, medium-cooked meat can be considered completely safe. At this point, it is important to mention that red meat is fully pasteurized when its internal temperature reaches around 63°C for just under 4 minutes.

Medium Well: 66-70°C

Most chefs would recommend beef or veal cooked medium-well, with a pink center, and only as the upper limit for doneness. Of course, from a safety standpoint, this is completely safe.

O Well: 71-74°C

Well Done meat is thoroughly cooked and has a distinctive rubbery texture. From a culinary standpoint, this doneness is recommended exclusively for ground meat (because ground meat typically carries a higher microbial load).

Lamb & goat meat

The recommended internal temperatures for lamb and goat meat are similar to those for veal and beef.

Pork

The terminology for pork doneness is the same as for veal and beef. However, the recommended doneness here ranges from Medium Well to Well Done to prevent trichinosis, a disease caused by a type of worm (Trichinella) that can infect animals that also eat meat.

Poultry

The recommended internal temperature range for poultry such as chicken and turkey leaves us little room in terms of how to cook it. This is due to salmonella, which poses no risk when the meat's internal temperature is held at 71°C for 15', at 70°C for just under 1', or at 65°C for about 6'. However, raising the temperature above 74°C would result in dry, tasteless meat with a characteristically fibrous texture, especially when it comes to the breast.

Tip: Properly cooked poultry should release some white juices when cut, which should never be reddish or pink.

Fish

Fish, unlike poultry, can under certain conditions be eaten raw. However, if you choose to cook it, the recommended internal temperature should generally be between 55°C and 63°C, depending on the species. For example, fish is said to be pasteurized in just 7' when its internal temperature reaches 55°C, in 3' at 57°C, in 2' at 58°C, in less than 1' at 60°C, or in just 15" at 63°C.