Meat Cooking Temperatures And Meat Temps
It’s about meat cooking temperatures! There are many ways to cook meat and poultry, but we can all agree that meat and poultry have to be tender and juicy. Even if you are a seasoned chef, cooking meat can be overwhelming because you want the meat to be tender, juicy and cooked to perfection.
It’s about timing, cuts and temperatures!
When cooking meat or poultry, several factors will determine the outcome of your rustic steak or that juicy chicken breast. The four basic principles are the right meat temperature, timing, cuts and cooking techniques.
meat cooking temperatures
You want to keep the temperatures low for large cuts of meat or poultry, such as turkey. Using lower temperatures, the center of the meat will cook to desired temperatures without overcooking the outside.
timing
Also, the meat will take longer to cook using lower temperatures. However, the meat will be juicier because it will retain more moisture. The slow cooking method is excellent for large roasts or poultry such as turkey because it preserves moisture.
How to get extra flavour when cooking meat?
A simple answer – browning! You will get a thick crust by browning the meat first. And this will give the meat more flavour.
To sear, meaning brown, the meat has to be thoroughly dry before you start to sear the meat.
The best way to dry the meat is by using a paper towel. Pat the beef all over until it is super dry. If you are using previously frozen meat, you will have extra moisture, so be sure to pat it dry thoroughly.
When searing beef, it is vital to have the pan super hot before adding it. Cast iron skillet is the best for searing. They are the best for searing.
If you are browning small cuts like stewing beef, make sure not to overcrowd the meat in the pan.
internal temperatures
Don’t overcook the meat!
The best way to avoid overcooking the meat is using a good meat thermometer.
You should remove the beef from the grill, pan or the oven 5 – 7 degrees before you reach the desired internal temperature.
The temperature of meat will continue to rise as it rests. However, this doesn’t apply to poultry and fish because they don’t retain heat like red meat.
chicken a l’orange
rest the meat before carving
The meat or poultry needs to rest because, during cooking, the juices flow to the center of the meat. Therefore, when your steak or roast rests, the juices will distribute evenly throughout the meat, thus keeping the meat or poultry juicy.
large cuts
The larger the roast or turkey, the longer you need to rest the meat. The resting time for large roasts or turkeys is about 40 minutes before carving.
smaller cuts,
For smaller cuts like a steak or pork chop, about 5 – 10 minutes and a good-sized roasting chicken for about 20 minutes.
Never use a fork to turn the meat
And finally, always use tongs to turn the meat, never something sharp like a fork, or you will drain the meat of flavourful juices.
Clean up.
When handling raw meat, poultry or fish, always thoroughly clean your hands before and after and sanitize the tools and working surfaces such as cutting boards and knives before using them again.
Meat Cooking Temperatures, Meat Temps
BEEF
Standing ribs –
RARE ~ Weight 3-7 lbs. Cook at 325 F for 25 minutes per pound or until the internal temperature reaches 135 F
MEDIUM ~ Weight 3-7 lbs. Cook at 325 F for 30 minutes per pound or until the internal temperature reaches 155 F
WELL DONE ~ Weight 3-7 lbs. Cook at 325 F for 35 minutes per pound or until the internal temperature reaches 170 F
For rolled or boned roasts, increase cooking time 8 to 15 minutes
PORK
Rib and Loin ~Weight 3-7 lbs. Cook at 375 F for 20-25 minutes per pound or until the internal temperature reaches 145 F
Leg ~ Weight 5 lbs. Cook at 325 F for 25-30 minutes per pound or until the internal temperature reaches 160 F
Picnic shoulder ~ Weight 5-10 lbs. Cook at 325 F for 40 minutes per pound or until the internal temperature reaches 160 F
Shoulder, butt ~Weight 3-10 lbs. Cook at 325 F for 40-50 minutes per pound or until the internal temperature reaches 160 F
Boned and rolled shoulder ~ Weight 3-6 lbs. Cook at 325 F for 60 minutes per pound or until the internal temperature reaches 160 F
POULTRY
Chicken ~ Weight 3-5 lbs. Cook at 350 F for 30 minutes per pound or until the internal temperature reaches 185 F
Stuffed ~ Weight over 5 lbs. Cook at 350 F for 25 minutes per pound or until the internal temperature reaches 185 F
Turkey ~ Weight 8-12 lbs. Cook at 325 F for 20 minutes per pound or until the internal temperature reaches 185 F
Turkey ~ Weight 18-20 lbs. Cook at 325 F for 15 minutes per pound or until the internal temperature reaches 185 F
LAMB
Shoulder
WELL DONE ~ Weight 4-10 lbs. Cook at 325 F for 4o minutes per pound or until the internal temperature reaches 170 F
Boned and rolled ~ Weight 3-6 lbs. Cook at 325 F for 40 minutes per pound or until the internal temperature reaches 180 F
Leg
MEDIUM ~ Weight 5-10 lbs. Cook at 325 F for 40 minutes per pound or until the internal temperature reaches 165 F
WELL DONE ~ Weight 3-6 lbs. Cook at 325 F for 40-50 minutes per pound or until the internal temperature reaches 175 F
Crown
WELL DONE ~ Weight 3-6 lbs. Cook at 325 F for 40-50 minutes per pound or until the internal temperature reaches 175 F
For more information
Pork cooking temperatures lowered
Food safety tips for barbecuing
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