Safe Temperatures for Meat After Resting
Meat will continue to cook after it has come out of the oven or pan, so it is better to rest the meat when it reaches 3-5℃ (5-8℉) below the finished temperature to avoid over cooking.
Beef, Lamb, Goat, Venison
Blue 50℃ (120℉)
Rare 55℃ (130℉)
Medium 60℃ (140℉)
Well Done 65℃ (150℉)
Medium 70℃ (160℉)
Well Done 75℃ (165℉)
Meat thermometers are a very useful piece of kit to have standing by in your kitchen. Cooking times are great as a rough guide to timing when you need to serve the meal, but if you want the best results a good meat thermometer can save you a world of pain. You can monitor the various stages that your perfectly selected and prepared cut of meat is going though and avoid something that is either two chewy, dangerous or just incinerated.
There are two main types of meat thermometer:
Clock dial thermometers are usually made of metal or silicone and are designed to sit in the meat, inside the oven, during cooking. These are a perfectly adequate and cheap alternative. The downside is that you either need to be able to see the thermometer through the oven door or keep opening the door or the lid of the BBQ to read them.
Digital probe thermometers. If you’re like me and love a gadget these are the thermometer of choice. They vary from a simple probe with a digital readout attached, perfect for testing a thick steak or small game bird, through to remote wireless probes that transmit to an app on your smart phone. I’m afraid to admit that I have a collection of these and they seem to be the gift of choice from family. The ones that transmit to a smart phone are fantastic if you have a smoker or BBQ where you do a lot of slow cooking. You can monitor the progress of your creations from the comfort of an arm chair and get constant updates on progress.