If you bought the price of the price, then you need to know how to know when the meat is cooked.
There is a lot on the line! Uncooked meat exposes you to the risk of developing foods. And if it is a vaccine? Well, this is the money gained with difficulty at the bottom of the exchange. Until March 2025, the average grocery price was approximately 2.4 % higher than March 2024, according to Consumer Prices Index (CPI) (CPI) (5).
Cooking meat correctly means that you get the maximum value of your food budget.
For this reason I dismantle how to know when the meat is cooked – so it is safe and juice and is never affected.
If you use Meal For more protein -full meals on the table, you will definitely need these tips in your back pocket.
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The best way to see if meat is cooked: meat heat scale
The golden standard for Temping is a good old meat temperature.
According to the US Department of Agriculture, the heat scales in meat are the only way to see if your protein is cooked to a safe internal temperature ((1).
If you cook the meat, you should think about investing in the meat’s heat scale and using it for safety and getting the fully cooked meat slices and completely cooled each time.
The correct way to use the meat thermometer
There is no meaning in using it if you do not use it properly! So, consider these tips while taking out the meat scale to relieve the choice of protein:
- Enter the clean meat scale in the most dense part of the protein.
- Avoid hitting bones, fats or stones for the most accurate reading.
- Leave the thermometer in place for 15 seconds to get an accurate reading.
- For greater proteins (thought: whole chicken or prekite), multiple temporary areas to ensure donation.
Safe inner temperatures
Depending on the protein you cook, the safe inner temperature will vary (1and2). Screen snapshot and print this scheme so that you can tie it with your refrigerator if you need a nice reminder!
| Type of meat | Safe donation temperature |
| Cow meat, pork, lamb, veal (meat slices, barbecue, pieces) | 145 ℉ |
| Poultry (whole birds, breasts, thighs, etc.) | 165 ℉ |
| Golded meat (beef, pork, lamb, veal) | 160 ℉ |
| Ground poultry (chicken, Türkiye) | 165 ℉ |
Ways to check the donation of meat without a heat scale
So you don’t have this thermometer yet. Don’t tighten! The help of a few chef secrets can be recruited if there are specific pieces of meat.
According to the registered nutritionist for myfitnessPal, Emily Sullivan, hand testing and cake testing are two fast ways to verify the donation.
However, keep in mind that it is better to use them in whole meat pieces, such as steaks, pieces or barbecue. They are not for ground meat.
About experts
Elizabeth Show, MS, RDN, CPTNutrition expert, the author of the four -time cooking book and the early feeding pioneer in the field of fertility feeding. She is the head of the US -based feeding telecommunications company, Shaw Simple Swaps.
Emily Sullivan, StreetMyfitnessPal. She obtained a bachelor’s degree and completed her training at Ohio State University, and she got the degree of cooking arts from Johnson University and Wales University.
Hand test
“A hand test is a useful way to measure meat destruction using your hand,” says Sullivan.
Here’s how to use your hand as a guide to help with a donation test.
- Raw: Open your hand and press the area below your thumb. This very soft feeling coincides with a raw meat slice.
- rare: Touch The thumb for the finger index And press your thumb base. This is a little more stable that corresponds to rare meat slices.
- Rare medium: Touch The thumb for your middle finger And press your thumb base. This is more important with a rare medium meat slice.
- Medium: Touch The thumb for the finger agreement And press your thumb base. Even this is more stable, feels the medium meat chip.
- I did well: Touch The thumb of the pinky And press your thumb base. This firm feels that the meat slices match are good.
Cake test
Sullivan also says that you can test the meat donation using a cake test. (Cake test is a thin metal skewer used to verify whether it is baked goods.)
It is a technique that chefs use in restaurants as an alternative to the heat scale.
Here is how this is done:
Step 1: Enter the cake test, or thin skewer in the thicker part of the meat. Leave it for 3 seconds.
Step 2: Remove the test, and lightly press it on your wrist.
Step 3: Evaluation of the test temperature, if you feel:
- Cold: meat is rare
- Warm: It is a rare average
- Hot: The meat is good
Consider: If you cook poultry protein, such as chicken breast or turkey leg, it should be closer to white than pink when cutting it. If it is pink and has ravine pink juices, it may not be done.
Professional advice to avoid excessive
When you are hungry, it is tempting to raise the heat to cook the meat faster. but, Nush on some vegetables Let the meat cook according to the recommended recipe temperature to avoid excessive nutrition.
Try these other Sullivan tips to get the maximum benefit from meat:
- Watch time and temperatureSlowly cook meat over medium heat to avoid burning or drying it.
- Let her rest before cuttingGive meat a few minutes to rest after cooking so that the juices can redistribute them. The pieces can be very precipitated, leaving the meat dry.
- Use the right methodsSlow cooking or cavity with liquid maintains soft meat and juice-especially useful if you do not use a heat scale.
Related questions (common questions)
What is the safe inner temperature for different meat?
Safe temperatures depend on the type of meat. Slices of meat and slices should reach 145 ° F, and for ground meat you need 160 degrees Fahrenheit, and all poultry (including the land) must reach 165 degrees Fahrenheit (1and 2).
Why is my chicken pink still even though it is at 165 ° F?
Even if the pink chicken is little, it can be fully cooking if it is reached 165 degrees Fahrenheit. Things like bone marrow, freezing, or nitrite in the feed can cause all this pink color (3).
How long should the meat rest after cooking?
It is usually advised to allow meat to rest for at least 3 minutes (2). If you offer the meat a little later, be sure to wrap it in aluminum chips and let it rest, covered, to keep the meat warm.
Can I eat meat slices if it is still red in the middle?
Yes, based on your preferences, you can still consume a slice of light red meat in the middle. Just make sure to cook it to 145 ℉ for food safety.
Do I need to allow my meat to reach room temperature before cooking?
“No, it’s not really worthy of trouble,” says Sullivan. “But if you leave the meat, you sit, make sure that the matter is for less than two hours to keep things safe (4). “
Why does the meat continue to cook after removing it from the heat?
It is called cooking by deportation – after you take the meat from the heat, the outer layers remain hot and continue to cook inside. This can raise the inner temperature by 5 to 10 degrees Fahrenheit, depending on the size and thickness of the pieces.
The bottom line
The use of the meat thermometer is the most secure way to ensure that meat cooking properly without excessive formation.
If the thermometer is not available, the dietitian Emily Sullivan with MyFitnessPal recommends using manual testing methods and cake test for donation test. These fast tests can help prevent excessive formation of your proteins. In addition, recruitment of cooking help, wet cooking methods, and of course, may help in a good functioning, to achieve the maximum benefit from protein choices.
Pamphlet How do you know when the meat is actually cooked without overlapping it First appear on MyfitnessPal Blog.
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