Maillard's Meat Internal Temperatures Guide

Maillard's Meat Internal Temperatures Guide

There are plenty of secrets to help you get the perfect doneness and successful meals, whether it’s for meat or any other food. One of these tricks is to make sure you attain the internal temperature you wish for.

In order to do that, you should definitely get a meat thermometer. Some are affordable, around $40. These are simple digital thermometers, but oh so effective. If you’d like some more precision and technology, you could go with a Bluetooth one, which can tell you the internal temperature in real-time on your mobile. This one is about $130 and more.

To make sure you get the perfect internal temperature, here’s a guide (infographic) that shows you everything you need to know about it.

Transcription:

Beef

Rare: 52°C (125°F)

Medium rare: 57°C (135°F)

Ground beef: 71°C (160°F)

Chicken

Breast: 74°C (165°F)

Thighs: 77°C (170°F)

Ground chicken: 79°C (175°F) 

Pork

Medium rare: 63°C (145°F)

Medium: 66°C (150°F)

Ground pork: 71°C (160°F) 

Veal

Rare: 52°C (125°F)

Medium rare: 57°C (135°F)

Ground veal: 71°C (160°F) 

Duck

Breast: 60°C (140°F)

Leg: 74°C (165°F)

Lamb

Rare: 52°C (125°F)

Medium rare: 57°C (135°F)

Ground lamb: 71°C (160°F)

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