is it safe to cook meat at 250 degrees

In this installment of Meat Cooking 101, we’re going in the opposite direction of our previous post on cooking Hot and Fast: we’re going Low and Slow.

We’ve spilled a lot of digital ink on this blog talking about cooking low/slow, but in this piece, we want to talk about the why as well as the what and the how. Low and slow cooking is key to things like BBQ and classic braises, but why is that? We’ll discuss why, as well as the tools you need to perfect your low-and-slow cookery.

Some people worry that cooking foods at a low temperature for a long time in a slow cooker or in a slow oven is unhealthful. But it’s OK. Cooking meat for four hours at 250 degrees does not present a health risk and will not “incubate” bacteria. Commercial slow-cookers heat at between 200 and 300 degrees.

Cuts that respond well to low and slow cooking

Incidentally, if you’re looking to make any kind of stew, these are the cuts you want. The gelatin released in the cooking will give you a rich, full mouth-feel and the meat itself will feel far juicier than if you use a premium cut like tenderloin, which will simply dry out in the cooking.

Size of slow-cooking cuts

Ok, we get it. Tough cuts are the thing for low and slow cooking (even small ones). But there is another class of meats that we want to cook slowly at lower temps: large tender cuts.

Cooking at high heat, a whole ribeye or even an eye or round just can’t get the heat to the center of the meat to cook it before the exterior dries out completely. And because these steak-like cuts are naturally poor in connective tissue, there will be no collagen/gelatin transformation in those outer areas to mask the dryness. Cook large tender cuts slowly and you’ll be rewarded with juicy, rosy-pink meat.

5 tips for keeping safe when cooking meat

FAQ

Can I cook a roast at 250 degrees?

What is the lowest temperature you can safely cook meat?

Is it safe to cook beef at 200 degrees?

What temperature is best for slow cooking in the oven?

What happens if you cook meat over 200 degrees?

If cooked past 200 degrees, even the thighs and drumsticks can become dry and stringy. Most importantly, the visual signs can’t always be trusted. Even when the meat is fully cooked, the color of the meat may occasionally remain pink. Other times, it might become opaque and white, but it hasn’t reached a safe temperature yet.

Is it bad to eat processed meat?

Eating small amounts of processed meat on special occasions will not harm your health. However, the evidence from many observational studies suggests that consuming high amounts of processed meat increases the risk of cardiovascular disease and some cancers.

What temperature should a meat be cooked to?

For safety and quality, allow meat to rest for at least three minutes before cutting or consuming. Ground meats: Cook raw ground beef, pork, lamb, and veal to an internal temperature of 160 F as measured with a food thermometer. All poultry: Cook poultry (ground or whole) to an internal temperature of 165 F as measured with a food thermometer.

What temperature should meat be reheated?

Foods left in the Danger Zone, between 40 and 140 degrees F, are at considerably higher risk of becoming contaminated by bacteria and causing foodborne illness. Leftover meat of any kind must be reheated to 165 degrees F. This can be done on the stovetop, in a microwave, or baked in an oven that’s been preheated to 325 degrees F or higher.