UK Cooked Meat Internal Temperatures
Using a meat thermometer to measure the internal/core temperature of meat is an easy and safe way to make sure meat is cooked to a safe temperature. It’s important to make sure that the temperature probe is inserted into the thickest part of the meat being cooked. You’re looking to measure the core temperature, not the surface temperature – the difference between the 2 could be quite significant.
|Medium||63°c||Medium Well Done||66°c|
|Medium Well Done||68°c||Well Done||72°c|
|Well Done||72°c||Burgers/Kebabs/Sausages/Mince Based||75°c|
* Temperatures are provided for guidance. If in doubt, cooking to 75°c will ensure the meat is safe to eat. Lower temperatures might be possible if cooking by sous vide. Consult your recipe/machine for further details.