At what temperature is meat cooked at?

Question

I.e. for how long and at what temperature must meat be at in order to be completely safe to eat.

Answer 1

meat is considered rare at 130 degrees. you actually can cook it at any teperature but it depends on the meat and on how tender you want it.

for example you want pork to be cook quickly to be safe so you should cook that at no less that 300 degrees.

beef on the other hand can be cooked very slowly to be more tender if you have the time... for banquest we use to use slow cookers and cook our meats over night at 190 degrees. very low heat long time cooking. the meat would be so tender you could cut it with the side of a fork. rare is around 130 degrees... medium aroun 145 and well around 160 degrees.

you always want to cook ground beef to 160 degrees or well done as fast as you can to avoid ecoli poisoning. but ground beef is the only beef exception.

happy cooking

Answer 2

Depends on the meat.
Safe Cooking Temperatures Temperature Meat
180°F Whole Poultry
170°F Poultry Breast, Well-Done Meats
165°F Stuffing, Ground Poultry, Reheat Leftovers
160°F Meats - Medium, Raw Eggs, Egg Dishes, Pork and Ground Meats
145°F Medium - Rare Beef Steaks, Roasts, Veal, Lamb

Answer 3

For grilling, many recipies recommend cooking with the lid down on a covered grill over a direct medium fire (350°F to 375°F). As mentioned in other answers here, the interior temperature of the meat for the doneness varies between 145°F and 185°F depending on the type and cut of meat.

When grilling we use the cookout calculator at charcoalbob.com. It uses the USDA recommended internal temperatures as a guide, and gives a warning if the selected doneness for a particular cut of meat is below that recommended by the USDA.

It also adjusts the grilling time based on the type of grill (gas or charcoal), heat of the fire, etc.

Hope this helps.

Answer 4

It depends upon a number of factors: the kind and cut of the meat: the method of cooking: and the desires of the eater. It is generally best to use a meat thermometer and if you use one it should be marked as to the internal temperature of the meat for the doneness you desire. Follow it and you will get the result you desire. If you don't have a meat thermometer, perhaps you should consider that it will be cheaper to get than to have your stomach pumped or worse.

Answer 5

My grandmother did it all the time. She could positioned the poultry in the oven at approximately 09:30 in the morning and cook it til 13:00 in time for lunch. The poultry had a fine looking style, it strengthen into constantly moist and soft and in basic terms fell off the bone. I ate that each Saturday for as long as i'm able to undergo in strategies and that i'm nonetheless alive and strengthen into on no account unwell from it, so it may desire to be secure. in basic terms verify the beef is completely cooked via.

Answer 6

DEPENDING ON THE MEAT YOU ARE COOKING BUT CHECK IT EVERY NOW AND THEN OPEN IT UP AND MAKE SURE YOU DONT SEE PINK OR IF IT STILL LOOKS RAW AND USUALLY WHEN YOU SEE THE MEAT NICE AND BROWN THAT IS HOW YOU KNOW IT IS GOOD BUT MAKE SURE YOU CHECK INSIDE THE MEAT...

Answer 7

165 beef and 180pork fish chicken