Why Using a Meat Thermometer is Important
Using a meat thermometer is crucial for ensuring you cook your meat to a safe temperature. Eating undercooked meat can lead to food poisoning and result in serious illness. While some cuts of meat may be cooked to perfection just by looking at them, others require the use of a meat thermometer.
Beef: Which Cuts Require a Meat Thermometer?
While most steaks can be cooked to desired level of doneness, ground beef and roast beef should always be cooked to an internal temperature of at least 160°F (71°C) to ensure harmful bacteria is killed. This includes cuts like ground beef, beef brisket, chuck roast, and sirloin tip roast.
Pork: Which Cuts Require a Meat Thermometer?
Like beef, most pork cuts are safe to cook to a desired level of doneness. However, ground pork and pork chops should always be cooked to an internal temperature of at least 145°F (63°C) to ensure harmful bacteria is killed. This includes cuts like pork loin chops, rib chops, and shoulder chops.
Poultry: Which Cuts Require a Meat Thermometer?
All poultry should always be cooked to an internal temperature of at least 165°F (74°C) to ensure harmful bacteria is killed. This includes cuts such as chicken breasts, thighs, and wings, as well as turkey breasts and drumsticks.
Other Types of Meat: Which Cuts Require a Meat Thermometer?
Some other types of meat that should be cooked to a safe internal temperature include ground lamb (160°F/71°C), lamb chops (145°F/63°C), and ground turkey (165°F/74°C).
