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CORRECT CORE TEMPERATURE

It is important to know the right core temperature. If it is too high then food loses more weight. This loss is roughly equal to 2% per degree. The lower the temperatures in the table on this page are for meat that is to be reheated, they are not the cooked temperature. The dish will only be cooked after it has been reheated to the higher temperature in the table, which applies to all finish cooking. In case of roast beef or lamb for example, the core temperature may seem low, but this is for pink meat. For less pink meat the core temperature should be increased by 1 or 2 degrees.

Table of Recommended Core Temperatures

 

Core temperature for finished dishes, °C

Core temperature for dishes to be chilled and reheated, °C

Beef, roast

Roast beef

58-60

-

Beef steak

65

60

Braised steak

72

65

Porter steak

72

65

Fillet steak

58-60

55

Back

58-60

55

Beef, boiled

Shoulder

85

75

Brisket

Core thermometer cannot be used

Rib

85

75

Thigh

85

70

French

75

65

Pork, roast

Ham

72

68

Hind loin

72

70

Loin

80

72

Chops

72

70

Ribs, thick

78

75

Fillet of pork

68

62

Pork, roast, cured

Cured ham

70 68

 

Cured shoulder

70

68

Knuckle

75

70

Veal, roast

Hind loin

72

65

Roast veal

72

65

Fillet of veal

63

58

Lamb

Roast lamb

68

62

Saddle of lamb

65

62

Game

Roast elk

75

68

Roast venison

65

62

Roast reindeer

75

68

Fowl

Turkey

76

72

Chicken

76

72

Breast of chicken

74

72

Pheasant

72

68

Breast of duck

64

62