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Why
use a meat thermometer?
Using a meat thermometer:
- Eliminates guesswork
- Prevents over-cooking
- Ensures meat food safety
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How do I use a meat thermometer?
Insert the thermometer in the center of the thickest part of the meat.
Make sure the thermometer does not touch bone or fat. Wait 10 to 15
seconds before reading. Remove meat from heat when thermometer reads
the proper temperature according to this table:
|
Beef,
Veal, Lamb
Roast, steak or chops |
Rare |
130° F - 135°
F |
140° F |
| Medium Rare |
135° F - 140°
F |
145° F |
| Medium |
150° F - 155°
F |
160° F |
| Well Done |
160° F - 165°
F |
175° F |
Ground Beef, Pork,
Lamb & Veal
Patties, meatloaf or meat balls |
Medium
(cook until light gray and no longer pink in the center) |
160° F |
160° F |
| Pork |
Medium |
150° F - 155°
F |
160° F |
Ham
Cooked, whole
Cooked, sliced
Fresh, raw (leg) |
To reheat |
140° F |
145° F |
| To reheat |
165° F |
165° F |
| Medium |
155° F |
160° F |
Poultry
Whole chicken/turkey*
Parts: bone-in, boneless |
Well done |
165° F - 170°
F in thigh
165° F in breast |
180° F in thigh
170° F in breast |
| Well done |
165° F |
170° F |
| Ground Poultry |
Well done |
165° F |
165° F |
| Seafood/Fish |
Medium rare |
135° F - 140°
F |
145° F |
| Medium |
145° F |
150° F - 155°
F |
What are the best methods for checking internal temperature
on these cuts?
For Steaks, Chops and Chicken Breast:
Insert thermometer from side of meat so 2 inches of probe is positioned
through center of meat.
For Roasts:
Insert thermometer from either end or top of roast so 2 inches of
probe is positioned through center of thickest part of meat, not touching
bone or fat.
Why 2 Inches?
Quick-read thermometers sense temperature from the tip to 2 inches
up the probe. The resulting temperature is an average along the sensing
area. Thus, the recommended depth to insert the probe is 2 inches
through the center of the meat. |
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H-E-B
Cooking Tips