what temperature should beef be cooked to uk

Knowing about meat temperature is a vital aspect of cooking that shouldn’t be overlooked. Particularly in the season of giving when food consumption is at an annual high. Cooking temperature varies between meats, so it isn’t safe to assume that a set time frame will have the same effect on chicken as it will on beef, nor can cooking duration be relied on for two of the same type of meat.

As a general guide, all meat should be cooked until they register at least 70°C internally. However, to ensure both food safety and perfect results, different meats should be cooked to differing internal temperatures. This article will cover all the bases, advise cooking durations and meat temperature, and highlight the usefulness of a digital meat thermometer.

Beef or Lamb

What temperature does my meat need to be?

Different types of meat will require different temperatures for varying durations of time to ensure they’re thoroughly cooked. The general rule is that all meats should be cooked until they’re at least 70°C, but the specifics below are far more accurate.

Seasonal staples such as these should be analysed before cooking to ensure the task is completed safely. As is the case with any type of meat, the larger it is, the longer it will take to cook. So, you must first determine how heavy your meat is.

The general rule is that for every kilogram of meat, you should set it in the oven for 45 minutes, plus 20 minutes, at a temperature of 200°C, 180°C fan, and gas mark 6. Finally, your chicken should be 75°C before it has reached its cooking temperature and is safe to eat.

The rules on beef aren’t as rigid as they are with other meats. The internal desired meat temperature depends entirely on the way you like to eat it, whether you’re partial to blue or well done at the other end of the spectrum.

The lowest cooking temperature beef can be consumed at is 38°C, anything below this could expose you to potentially harmful bacteria. Although blue beef can be consumed after reaching a high of 38°C, rare beef should be 50°C, medium 60°C, and well-done 70°C. Minced meat such as burgers and sausages should be slightly higher, though, at 75°C.

For medium rare, you should cook your beef for 20 minutes for every 500 grams. For medium, 25 minutes, and for well done, thirty minutes.

We recommend you allow the pork to sit at room temperature for at least thirty minutes before you begin cooking. The even, neutral temperature of the meat will make it far easier for the pork to cook thoroughly and evenly. Rather than battling through cold spots. For fillets, your oven should be set at 160°C , and you should allow 45 minutes of cooking for every 500, plus 45 minutes to ensure the meat temperature reaches 60°C.

Alternatively, if you’re cooking a leg joint, loin roast, shoulder, or pork rack, you should set your oven to 220°C and leave it to cook for 35 minutes per 500g, plus 35 minutes. Your meat temperature should be 70°C to be classed as cooked.

Generally, all meats should reach an internal cooking temperature of at least 65°C to be safely consumed. This includes all types of poultry, veal, lamb, ham, venison, rabbit, and bison.

What happens if meat isn’t cooked?

If your ingredients don’t reach the recommended cooking temperature, you could be vulnerable to developing food poisoning or becoming ill due to the consumption of raw animal matter. Although it is generally safe to eat steaks and various red types of meat that are raw in the centre, the thorough cooking of white meats is essential to avoid illness.

Pork, for example, can contain salmonella, E.coli, and Listeria. Three types of bacteria can cause abdominal cramps, fever, headaches, and nausea. Consumption of contaminated raw meat can cause you to develop sickness in as little as six hours after exposure but can take up to six days. For this reason, it is integral to pay attention to meat temperatures.

Most harmful bacteria in your meat can grow in conditions between 8°C and 60°C, which is why the ideal internal meat temperature is so high. Bacteria cannot survive in extreme temperatures and will die when in the oven for the correct amount of time.

Digital Meat Thermometers are incredibly useful little devices that detect the heat from the centre of your meat and determine its temperature. It does this using a strip of metal in the prong which bends or twists as a reaction to the surrounding heat. This metal strip will trigger a dial, which presents the temperature on the display and determines your meat temperature.

Digital meat thermometers are incredibly accurate and show the temperature to the .0 degree. So with a digital meat thermometer, you can rest assured that your meat is cooked before serving. Investing in a digital thermometer not only increases your effectiveness in the kitchen, it ensures that you and your guests stay safe and well.

Cooking 101: Proper cooking Temperatures to Ensure Safe Food – White Apron Catering, Lake Worth, Fl

What temperature should beef be cooked at?

The safe internal cooking temperature for beef is 63°C (145°F). To ensure beef is safe to eat, cook it until it reaches this internal temperature and use a food thermometer to check the temperature at the thickest part of the meat. However, for beef mince, ensure the internal temperature reaches at least 71°C (160°F).

What temperature should beef mince be cooked at?

However, for beef mince, ensure the internal temperature reaches at least 71°C (160°F). What Is The Safe Internal Temperature Of Pork? Pork’s internal temperature needs to reach a minimum of 75°C (167°F) to ensure it’s safe to eat.

What temperature should a roast be cooked at?

Rare beef should read 50C, medium 60C and well done 70C. It’s crucial to rest any roast meat after it’s cooked. Resting allows the juices on the outside of the meat to settle back into the middle and throughout the joint, making it juicier and easier to carve.

What temperature should a meat thermometer read?

A meat thermometer is useful for large joints. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50C, medium 60C and well done 70C. It’s crucial to rest any roast meat after it’s cooked.