Grill Maestro

Ever wonder how “doneness,” that is medium-rare, medium, and well-done ratings, correlate to the internal temperature of the meat you’re cooking? Yeah, I have too (even though the only times I ever use a meat thermometer is when I’m cooking roasts in the oven) and it wasn’t until some research today did I find out the answer.

For medium-rare, you’ll want the internal temperature of whatever meat you’re cooking, whether it’s beef, veal, pork, or even lamb; to reach 145 °F. For medium, you’ll want to reach 160 °F. Well done, which I wouldn’t recommend for anything, you’ll want to reach a sweltering 170 °F.

It’s also recommended that you don’t cook veal, pork, or any sort of ground meats (like hamburgers) to anything less than medium or you run the risk of food poisoning. If you’re cooking up a chicken or turkey, which I’ve never tried to “grill,” you’ll want to make sure the temperature reaches at least 180 °F with the stuffing reaching at least 165 °F (there’s a lot of good microbes living in those juices, you have to ensure they get killed or you will find yourself in the hospital!).

So to recap…

• Medium rare is 145 °F
• Medium is 160 °F
• Well done is 170 °F (don’t do it!)

Happy grilling!

No related posts.