If you buy expensive steaks, you must know how to see when meat is cooked.
There is a lot on the line! Not cooked flesh puts you in danger of diseases transmitted by food. And when it is too cooked? Well, that is hard earned money in the drain. And from March 2025 the average supermarket prices were approximately 2.4% higher than in March 2024, according to data from the Consumer Price Index (CPI) (CPI) (5).
Cooking meat just right means that you get the most value from your food budget.
That is why I break how to tell when meat is cooked – so it is safe, juicy and never exaggerated.
If you use Grinding planner To get more protein packed meals on the table, you definitely want these tips in your back pocket.
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The best way to say if meat is cooked: a meat thermometer
The gold standard for accelerating meat is a good old meat thermometer.
According to the US Department of Agriculture, meat thermometers are the only way to know for sure whether your protein has been cooked into a safe internal temperature ((1).
If you cook meat, you must consider investing in and using a meat thermometer, both for safety and to get juicy, perfectly cooked steak, chicken and pork.
The right way to use a meat thermometer
It makes no sense to use it if you are not using it correctly! So keep these tips in mind while removing the meat thermometer to temper your protein choice:
- Place your clean meat thermometer in the thickest part of your protein.
- Do not hit the bones, the fat or cartilage to get the most accurate reading.
- Leave the thermometer in place for 15 seconds to get an accurate reading.
- For larger proteins (think: whole chicken or chest), temperature multiple areas to guarantee yield.
Safe internal temperatures
Depending on the protein you cook, the safe internal temperature will vary (1“2). Screenshot and print this graph so that you can stick it on your fridge if you need a soft memory!
| Maub | Safe doneness temperature |
| Beef, pork, lamb, veal (steaks, roasts, pork chops) | 145 ℉ |
| Poultry (whole birds, breasts, thighs, etc.) | 165 ℉ |
| Ground meat (beef, pork, lamb, veal) | 160 ℉ |
| Ground poultry (chicken, turkey) | 165 ℉ |
Ways to check the meat goal without a thermometer
So you don’t have that thermometer yet. Don’t stress! Testing the help of a few secrets of a chef can test whether specific pieces of meat can be done.
According to the registered dietitian of MyfitnessPal, Emily Sullivan, the hand test and cake test methods are two rapid ways to check for doneness.
However, keep in mind that these are best used for whole pieces of meat, such as steaks, pork chops or roasting. They are not for ground meat.
About the experts
Elizabeth Shaw, MS, RDN, CPTis a nutritionist, four -time cookbook author and early dietary pioneer in the field of fertility food. She is the president and owner of the US -based nutritional communication and Shaw Simple Swaps consultancy.
Emily Sullivan, RDis a food data curator at MyfitnessPal. She obtained her bachelor’s degree and completed her food internship at Ohio State University and obtained her culinary art diploma at the University of Johnson and Wales.
Hand test
“The hand test is a useful method for measuring the doneness of meat by using the feeling of your hand,” says Sullivan.
Here you can read how to use your hand as a guide to help test for doneness.
- Raw: Open your palm and press the area under your thumb. This very soft feeling corresponds to a raw steak.
- Rare: Touch you Thumb to show a finger And press the base of your thumb. This somewhat firmer feeling corresponds to rare steak.
- Medium-hungry: Touch you thumb to your middle finger And press the base of your thumb. This firmer feeling corresponds to medium -sized steak.
- Medium: Touch you thumb to ring finger And press the base of your thumb. This even stronger feeling corresponds to medium -sized steak.
- Well done: Touch you thumb to little finger And press the base of your thumb. This very sturdy feeling corresponds to well -done steak.
Cake tester
Sullivan also says that you can test beef train with a cake tester. (A cake tester is a thin metal skewer that is used to check whether fried products are done.)
It is a technique that is often used by chef chefs in restaurants as an alternative to a meat thermometer.
Here is how it is done:
Step 1: Place a cake tester or thin skewer in the thickest part of the meat. Leave it for about 3 seconds.
Step 2: Remove the tester and press this light on your wrist.
Step 3: Rate the temperature of the tester if it feels:
- Cold: The meat is rare
- Warm: it’s medium algae
- Hot: the meat is well done
Keep in mind: if you cook a poultry protein, such as a chicken fillet or turkey leg, it must be closer to white than pink when you cut into it. If it’s pink and pink juices are up, it might not be done.
Pro -tips to prevent it
If you are hungry, it is tempting to set up the heat to cook your meat faster. But, nosh on some vegetables And let the meat cook according to the recommended recipe temperature to prevent it.
Try these other Tips from Sullivan to get the most out of your meat:
- View the time and temperature: Cook meat slowly over medium heat to prevent it from burning or drying out.
- Let it rest before you cut: Give meat for a few minutes to rest after cooking so that the juices can redistribute. Cut too quickly can cause them to run out, so that the meat stays dry.
- Use the right methods: Slowly cooked or breaking with liquid keeps meat soft and juicy, especially useful if you do not use a thermometer.
Frequently asked questions (frequently asked questions)
What is the safe internal temperature for different meat?
Safe cooking temperatures depend on the type of meat. Steaks and pork chops must hit 145 ° F, ground meat needs 160 ° F and all poultry (including soil) must reach 165 ° F (1” 2).
Why is my chicken still pink, even if it is at 165 ° F?
Even if your chicken looks a bit pink, it can still be fully cooked if it is reached 165 ° F. Things such as bone marrow, freezing or nitrites in the food can all cause pink hue (3).
How long should the meat rest after cooking?
By allowing the meat to rest for at least 3 minutes, it is usually recommended (2). If you serve the meat a little later, make sure that you wrap it in aluminum foil and let it rest, cover, to keep the meat warm.
Can I eat steak if it is still red in the middle?
Yes, depending on your preference, you can still consume steak with a light red color in the middle. Make sure it is cooked up to 145 ℉ for food safety.
Do I have to let my meat come to room temperature before I cook?
“No, it’s not really worth the hassle,” says Sullivan. “But if you leave meat, make sure it is less than 2 hours to keep things safe (4). “
Why does meat continue to cook after I have taken it off the fire?
It is called transfer cooking – after you remove meat from the fire, the outer layers remain hot and they continue to cook the inside. This can increase the internal temperature by 5 to 10 ° F, depending on the size and thickness of the cut.
The Bottom Line
The use of a meat thermometer is the safest way to ensure that your meat is cooked properly without it cooking.
If a thermometer is not available, dietician Emily Sullivan recommends myfitnesspal to use the hand test and cake test methods to test for doneness. These quick tests can help to prevent your proteins. Plus, calling in the help of cooking transfers, damp cooking methods and of course common sense, can help get the most out of your protein choices.
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