Meat Master

Meat & Grill Cooking Temperature Guide

Name: The Meat & Wine Co
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Anyone who regularly cooks meat should know about safe internal cooking temperatures to help reduce the risk of contracting foodborne illnesses. The harmful bacteria present in meat need to reach a certain temperature to be killed and prevent these illnesses.

Meat is considered safe to eat when cooked long enough and at a high enough temperature to kill bacteria. The safe cooking temperatures depend on the type of meat and cut but they are typically around 65°C for whole meats and 71°C for ground meats.

The meat experts at The Meat & Wine Co. understand the difference perfect doneness can have on flavour. That’s why we’ve created this guide to outline the recommended cooking temperatures for different meats and to explain the correct way to measure their internal temperature.

Understanding Meat Cooking Temperatures

Internal cooking temperatures vary for all the different types of meat, including beef, lamb, pork, and chicken. Each type of meat has specific cooking temperature requirements that affect its taste and texture.

Cooking at the right temperature guarantees that your meat retains its flavour, and is cooked to the correct level of doneness.

Beef Cooking Temperatures

Rare: 52°C
Medium-Rare: 57.2°C
Medium: 60°C
Well Done: 71°C

Lamb Cooking Temperatures

Medium-Rare: 55°C
Medium: 60°C
Well Done: 71°C

Pork Cooking Temperatures

When cooking pork, well done is 77°C and medium is 71°C. Slow-cooked pulled pork should be between 90°C – 95°C.

Chicken Cooking Temperatures

All poultry should be cooked to an internal temperature of at least 75°C to be consumed safely.

For a whole Chicken, the internal cooking temperature should reach 75°C. And for ground chicken, the cooking temperature should reach a slightly lower 74°C.

Grilling Techniques for Perfect Temperature Control

Make sure your grill is clean and set to the correct temperature when you start. Preheat your grill to create a direct grilling zone for searing and a lower-heat zone for slow cooking.

Always use a meat thermometer to get an accurate reading of your meat’s internal temperature. This will help you to avoid over or undercooking your food. Don’t forget to pay attention to the grill’s temperature as well, and adjust the heat as necessary.

Direct vs. Indirect Grilling

Direct grilling refers to cooking the meat directly over the heat source and works best for searing steaks, burgers, or other thin cuts.

Indirect grilling cooks meat further away from the heat source and is great for larger cuts that require longer cooking times.

Using a Meat Thermometer

To use a meat thermometer, insert it into the thickest part of the meat and avoid hitting the bone, gristle, or fat. Wait for a stable reading and cook until you reach your desired temperature.

Be sure to choose a meat thermometer that is easy to use and use it regularly when preparing meat. This will help confirm that you are cooking at the correct temperature and that the meat is safe to eat.

Temperature Guide for Popular Grilled Meats

Steak cooking temperatures range between 51°C (rare), 57°C (medium-rare), 62°C (medium), and 68°C (well-done). The steak cooking temperature remains the same across cuts however, the cooking time required to reach the correct temperatures varies with thickness.

Burgers should be cooked at 62°C for medium or 65°C for well-done. Sausages should be cooked until they are firm and heated throughout, although the internal temperature required will vary based on the type of sausage. Ribs should be cooked until the meat is tender and falling off the bone.

Refer to our meat cooking temperature chart for general guidelines:

Meat	Rare	Medium-Rare	Medium	Medium-well	Well-Done
Beef	51°C	57°C	62°C	65°C	68°C
Lamb	51°C	57°C	62°C	65°C	68°C
Pork	N/A	N/A	N/A	N/A	71°C
Chicken	N/A	N/A	N/A	N/A	73°C

Resting and Serving Grilled Meats

After cooking, don’t forget to rest your grilled meats and allow for the juices to redistribute. You’ll generally want to rest steaks for 5-10 minutes, larger cuts (such as roasts) for 15-20 minutes, and chicken for at least 10 minutes.

Common Mistakes to Avoid When Grilling

Figuring out ways to achieve the precise internal cooking temperatures of different meats can be hard to get a hang of. Avoid these common mistakes when grilling:

Overcooking
Undercooking
Not using a thermometer
Not preheating your grill

Experience Perfectly Grilled Meats at The Meat & Wine Co.

At The Meat & Wine Co, we know meat. Book a table with us today to try our delicious steak, lamb, chicken, or pork prepared by the finest chefs in the region. Our grill masters cook your meats to perfection every time, leaving you satisfied and ready to come back for more.