Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
If you buy expensive steaks, you should know when the meat is cooked.
There are a lot on the line! Insufficient meat puts you at risk of food of food. What if it is too cooked? Well, it’s hard -won money in the sewers. And in March 2025, average grocery prices were around 2.4% higher in March 2024, according to data from the consumer price index (IPC) (IPC) (IPC) (IPC) (IPC) (IPC) (IPC) (IPC) (IPC) (IPC) (IPC) (IPC)5).
Cooking the meat just means that you get the most value of your food budget.
This is why I decompose how to know when the meat is cooked – so for sure, juicy and never exaggerated.
If you use Meal planner To get more protein packaged meals on the table, you will certainly want these tips in your rear pocket.
You might also love
The best way to know if the meat is cooked: a meat thermometer
The gold stallion for meat at temperature is a good old meat thermometer.
According to the American department of agriculture, meat thermometers are the only way to know with certainty if your protein is cooked at a safe temperature (1).
If you cook meat, you should consider investing and using a meat thermometer for both safety and for a juicy and perfectly cooked steak, chicken and pork each time.
The right way to use a meat thermometer
There is no sense to use it if you do not use it properly! So keep these tips in mind when you remove the meat thermometer to temper your protein choice:
- Insert your clean meat thermometer into the thickest part of your protein.
- Avoid hitting bones, fats or fats to get the most precise reading.
- Leave the thermometer in place for 15 seconds to obtain a precise reading.
- For larger proteins (think: whole chicken or chest), tempor several areas to ensure cooking.
Sure internal temperatures
Depending on the protein you cook, the secure internal temperature will vary (1,,2). Screenshot and print this graphic so that you can stick it to your refrigerator if you need a soft reminder!
| Meat type | Stay of the reprieve of the stay |
| Beef, pork, lamb, calf (steaks, roast, chops) | 145 ℉ |
| Poultry (whole birds, breasts, thighs, etc.) | 165 ℉ |
| Oshed meats (beef, pork, lamb, calf) | 160 ℉ |
| Molded poultry (chicken, turkey) | 165 ℉ |
Ways to check the cooking of the meat without thermometer
So you don’t have this thermometer yet. Don’t stress! The enlistment of the help of a few chief secrets can test if specific meat cuts are carried out.
According to the recorded dietitian of MyfitnessPal, Emily Sullivan, the methods of hand test and cake test are two quick ways to check the cooking.
However, keep in mind that they are better used for whole cuts of meat, such as steaks, chops or roasts. They are not for chopped meats.
On experts
Elizabeth Shaw, MS, RDN, CPTis a nutrition expert, an author of cooking books four times and a pioneer in nutrition in the field of fertility nutrition. She is president and owner of the communications and nutrition consulting company based in the United States, Shaw Simple Swaps.
Emily Sullivan, RDis a food preservative at MyfitnessPal. She obtained her baccalaureate and completed her dietary internship at Ohio State University, and graduated in culinary arts of the Johnson and Wales University.
Manual test
“The manual test is a useful method for assessing the cooking of meat using the feeling of your hand,” explains Sullivan.
Here is how to use your hand as a guide to help test the cooking.
- Raw: Open your palm and press the area under your thumb. This very soft feeling corresponds to a raw steak.
- Rare: Touch your inch to index And press the basis of your thumb. This slightly firmer sensation corresponds to a rare steak.
- Middle Right: Touch your thumb to your adult And press the basis of your thumb. This firmer feeling corresponds to a medium-rare steak.
- AVERAGE: Touch your thumbnail And press the basis of your thumb. This even firmer feeling corresponds to an average steak.
- Well played: Touch your pink inch And press the basis of your thumb. This very firm feeling corresponds well to well done steak.
Cake
Sullivan also says that you can test the meat cooking with a cake tester. (A cake tester is a thin metal skewer used to check if the pastries are finished.)
It is a technique often used by chefs in restaurants as an alternative to a meat thermometer.
Here’s how it’s done:
Step 1: Insert a slim cake tester or skewer into the thickest part of the meat. Leave it for about 3 seconds.
Step 2: Remove the tester and press your wrist slightly.
Step 3: Assess the temperature of the tester, if it feels:
- Cold: meat is rare
- Hot: it is average
- Hot: the meat is well done
Keep in mind: if you cook a poultry protein, like a chicken breast or a turkey leg, it should be closer to white than pink when you cut it. If it is pink and has pink juices that run out, it may not be done.
Pro tips to avoid overwhelming
When you are hungry, it is tempting to mount the heat to cook your meat faster. But, Nosh on some vegetables And let the meat cook depending on the temperature of the recipe recommended to avoid cook.
Try these other Sullivan tips to get the most out of your meat:
- Look at time and temperature: Cook the meat slowly over medium heat to avoid burning or drying them.
- Let it stand before cutting: Give meat for a few minutes to rest after cooking so that the juice can redistribute. Cut too early can run them out, leaving the meat dry.
- Use the right methods: Slow cooking or braised with liquid keeps the meat tender and juicy, especially useful if you do not use a thermometer.
Frequently asked questions (FAQ)
What is the safe internal temperature for different meats?
Sure cooking temperatures depend on the type of meat. Steaks and chops must reach 145 ° F, minced meats need 160 ° F, and all poultry (including the soil) must reach 165 ° F (1,, 2).
Why is my chicken still pink even if it is at 165 ° F?
Even if your chicken looks a little pink, it can always be fully cooked if it is reached at 165 ° F. Things like bone marrow, freezing or nitrites in food can all cause this pink shade (3).
How long should the meat be resting after cooking?
Allowing the meat to rest for a minimum of 3 minutes is generally recommended (2). If you serve the meat a little later, be sure to wrap it in aluminum foil and let it stand, covered, to keep the meat warm.
Can I eat steak if it is still red in the middle?
Yes, depending on your preferences, you can always consume steak with a slight red color in the center. Just make sure it is cooked at 145 ℉ for food security.
Do I have to leave my meat at room temperature before cooking?
“No, it’s not really worth the hassles,” says Sullivan. “But if you let the meat sit, make sure it’s less than 2 hours to keep things safe (4). “”
Why does meat continue cooking after having removed it from fire?
This is called the cooking of transport – after you remove the meat from the fire, the outer layers remain hot and continue to cook the interior. This may increase the internal temperature from 5 to 10 ° F, depending on the size and thickness of the cut.
The bottom line
The use of a meat thermometer is the safest way to make sure that your meat is cooked properly without surprising it.
If a thermometer is not available, the dietitian Emily Sullivan with MyfitnessPal recommends using the manual test and the cake test methods to test the cooking. These quick tests can help prevent the overflow of your protein. In addition, the recruitment of the help of the transport kitchen, methods of cooking wet heat and, of course, common sense, can help make the most of your protein choices.
The post How to know when your meat is really cooked without too much cooked appeared first on Myfitnesspal blog.
