How to know when your meat is cooked properly

Let's talk temperatures

The most accurate and safest way to tell whether meat is cooked is to use a digital meat thermometer. Insert it into the thickest part of the meat, avoiding bone, for the most accurate reading. Relying on colour alone can be risky.

Check your meat against these recommended safe minimum temperature levels:

• Poultry (Chicken, Turkey, Duck): 75°C (165°F)
• Ground Meats (Burgers, Sausages): 71°C (160°F)
• Pork: 63°C (145°F)

For Beef, Lamb and Veal (Steaks & Roasts):

• Rare: 52°C (125°F)
• Medium Rare: 57°C (135°C)
• Medium: 63°C (145°F)
• Well Done: 71°C (160°F)

How to check without a thermometer

If you don't have a thermometer, use these visual checks to ensure your meat (excluding whole cuts of beef or lamb) is safe and ready to eat:

✅ Clear juices: Pierce the thickest part of the meat, and the juices should be clear, not red or pink.

✅ Steaming hot: The meat should be piping hot all the way through to the centre.

✅ No pink meat: Cut open the thickest part to ensure there's no visible pink or raw-looking meat.

Why resting matters

Always remove your meat from the heat source a few degrees before it reaches the target temperature, as the internal temperature will continue to rise. This is called 'carry-over cooking'. Let the meat rest for 3-10 minutes before carving to allow the juices to settle and redistribute.

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