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Core Temperatures for Beef, Pork and Chicken

To prepare meat and fish nicely cooked, not too tough or too dry, it is best to use a core thermometer. Every piece of meat has a certain core temperature at which the meat is nicely cooked. Insert the core thermometer into the thickest part of the meat. You set the core thermometer to the desired core temperature. Set the oven 20 degrees higher than the desired core temperature. The meat will now cook slowly, making it very tender. You can also use the core thermometer when using a barbecue to give the meat or fish the correct doneness.

Beef Core temperature in degrees Celsius cooking temperature follow-up
steak rare 50 190 4
steak medium 55 190 4
Steak well done 58 190 4
beef tenderloin whole 50 150 5
Picanha 52 130 7
long fillet 55 140 7
Cote de Boeuf 55 170 7
beef tenderloin tournedos 50 180 5
rib roast 55 160 8
Flank steak 50 190 4
Skirt steak 50 190 4
brisket 73 100 8
Beef steak 55 180 5
shoulder fillet 55 170 4
Civilian 55 180 4
Pork
spare ribs 90 110 6
pork ribs 90 110 6
Pulled Pork 90 110 10
Attorney steak 180 3
Cutlet 70 180 5
tenderloin 65 180 5
Rack of Pork 65 180 5
Attorney 63 130 7
Chicken 75 160 6
Fish 55 150 2