Cooking time and internal temperature

Cooking temperature can vary depending on the cut. All ground meats must be cooked to medium, or 70° C (160° F), to prevent the proliferation of bacteria. It is important to ensure that the meat reaches a safe internal temperature, particularly when cooking for people who are more susceptible to food bacterial infections like very young children, pregnant women, older people and those suffering from chronic diseases.

Meat thermometer

Using a meat thermometer is the only reliable means to verify the internal temperature and maximize the tenderness of the meat. Invest in a good meat thermometer.

Some thermometers remain in the meat during cooking; it is inserted mid-way through cooking in the center or in the fleshiest part of the meat, away from bones and fat.

Other thermometers are meant for thinner cuts of meat and are inserted near the end or at the end of the cooking process.

Degree of doneness and internal temperature

How to recognize the degree of doneness of beef

Rare
The beef will yield slightly to the touch. When cut, it should be red on the inside, firm in consistency and its internal temperature should be about 63° C (145° F).

Medium
The meat should be firm to the touch, showing drops of blood when pierced. When cut, its interior should be pink, with very firm consistency and its internal temperature should be about 71° C (160° F).

Well done
The meat, when cut, should be greyish, with a very firm consistency and an internal temperature of about 77° C (170° F).

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