The right core temperature for every cut of meat
That perfectly cooked steak, a beautiful rosy leg of lamb or a juicy meatball. It’s really not that difficult, as long as you make sure your meat reaches the right core temperature. That temperature depends quite a bit on what you’re preparing, so we’ve listed everything for you.
Don’t have a meat thermometer? Get one immediately. Really, it costs a few euros and it will bring you so much happiness. You can feel, you can look, but without a thermometer you’re nowhere. Always insert the thermometer into the center of the meat and be careful not to touch a bone, as the bone is always warmer than the meat.
Beef
In general, beef is best when it’s still slightly rosy inside. Whether you go for completely rare or medium-well is entirely up to you, of course. Prefer it as raw as possible? Then aim for a core temperature of 50-52 ºC. Medium-rare (our favorite) is reached at 55-58 ºC, medium at 60-63 ºC and medium-well at 65-67 ºC.
We wouldn’t recommend well done for a steak or roast, but if you really want it: aim for 72ºC. With a sausage or meatball, you do want the inside to be fully cooked, so you can use the same temperature.
Pork
Pork must be fully cooked inside, otherwise you run the risk of serious food poisoning. That doesn’t mean your meat can’t be slightly rosy. At 60-63ºC, your meat is medium and cooked through inside, but not completely gray yet. Prefer well done? Then go for 70 ºC or higher. A pork meatball can also have a core temperature of 72 ºC.
Poultry
Chicken also needs to be fully cooked, because of salmonella and all that. The required core temperature differs depending on the part of the chicken. Breast meat is fully cooked at 70-72 ºC, while dark meat (the thigh, leg or wing) needs to reach 85ºC. That final temperature also applies to sausage or ground meat, which is often made from this fattier meat.
Duck, on the other hand, can be eaten very well medium; most people even prefer it that way. At 62 ºC, you know you’re on the right track. Want it fully cooked? Then go for 79-82 ºC.
Lamb
We also think lamb is best when it’s still somewhat rosy inside. In principle, you can eat lamb raw as tartare, but rare lamb chops or a roast are slightly less delicious. The meat then gets a sticky, gummy texture. For lamb, use the same temperature as for beef.
Stewing meat
You may think you don’t need a thermometer for stewing meat because it’s cooked far beyond well done, but there’s an ideal temperature for this too. Is boeuf bourguignon or pulled pork simmering away on the stove? At 89 ºC, you’ll achieve the perfect texture.
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