Newsletter

Categories

Temperature

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