Category Archives for "Meat Thermometer Temperature Guidance"
The Internal Temperature of a Hamburger When Done
The USDA‘s recommended safe minimum internal temperature of a hamburger when done is 160 degrees Fahrenheit. This is the recommendation for consumers cooking burgers at home. The 2017 FDA Food Code (it’s updated every four years) states that a hamburger’s safe minimum internal temperature when done is 158 degrees Fahrenheit. The FDA’s food code also […]
Read MoreSkirt Steak Temperature When Done
Skirt steak is a thin cut of beef that is perfect for grilling. It cooks extremely fast so you need to watch it closely to make sure you don’t overcook it. With that being said, exactly at what temperature is a skirt steak done? Skirt steak is at its most flavorful at an internal temperature […]
Read MoreAt What Temperature is Flank Steak Done?
You just pulled flank steak out of the fridge to cook for dinner and you’re probably wondering, at what temperature flank steak is done? Since it’s a steak, do you cook it like you would cook a ribeye or new york strip steak? Well, yes and no. It is a steak, but it has less […]
Read MoreThe Internal Temperature of Leg of Lamb When Done
If you’re unfamiliar with cooking lamb you might be wondering what is the internal temperature of a leg of lamb when done? The best internal temperature for a leg of lamb when done is between 130 and 140 degrees Fahrenheit or medium-rare to medium. Great you say. What’s the best way to prepare a leg […]
Read MoreThe Internal Temperature of Pork Sausage When Done
The USDA recommends cooking ground pork sausage to an internal temperature of 160 degrees Fahrenheit/71 degrees Celsius. This is a higher temperature than their recommended safe-serving temperature of whole cuts of pork at 145 degrees Fahrenheit /62 degrees Celsius. So, why the discrepancy in temperatures? It has to do with the grinding process. More about […]
Read MoreThe Temperature of Steelhead When Done
Steelhead trout is considered done when it reaches an internal temperature of 145 degrees Fahrenheit, according to the USDA. However, is that the best temperature to serve Steelhead? Can you cook it a little less to obtain a juicier result? What exactly is a steelhead and can you cook it like salmon? I will answer […]
Read MoreThe Temperature of Duck Breast When Done
Your ultimate goal when cooking duck breast is to have a juicy, succulent middle with crispy-rendered skin. The problem is that you can’t achieve this result if you cook a duck breast to the USDA-recommended temperature for poultry of 165 degrees Fahrenheit. So, what exactly is the temperature of duck breast when done? If you […]
Read MoreWhat Should The Internal Temperature Be for Pork Tenderloin?
The recommended safe serving temperature for pork tenderloin according to the USDA is an internal temperature of 145 degrees Fahrenheit/ 63 degrees Celsius. Like most recommended minimum safe temperatures for food, that information is a good starting point, but not the whole story. There are many questions that need answering before we discuss the internal […]
Read MoreMeat Temperature Guide: Is It Safety vs. Taste?
Most decent restaurants today will ask you how you like your burger cooked. I usually order mine medium-rare to medium or between 130 to 140 degrees Fahrenheit. The USDA’s recommendation for the safe serving temperature for ground beef is 160 degrees Fahrenheit/ 71 Celsius. How have I not gotten sick? Good question, and the reason […]
Read MoreSmoked Beef Short Ribs Internal Temperature When Done
Beef short ribs, when cooked properly, can rival any expensive steak in terms of succulent flavor. Short ribs are great when braised in liquid, but now my favorite way to prepare them is on the barbecue. If you’ve never prepared beef short ribs low and slow style on the barbecue you are in for a […]
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