Today’s topic is about how to tell when your meat on the grill (or in the oven, etc.) is at the perfect temperature! Did you know that the internal temperature of the meat you are cooking has to reach a certain degree to be safe to eat? Well, it’s true! And that specific temperature varies by the type of meat (pork, chicken, beef, etc.) and the form of meat (ground, whole).

I’m sure you’ve heard of the terms: rare, medium, and well done, etc. in the area of steak. There is an internal temperature correlation with those terms, as well! Below is a table charting the different meats and when they are safe to eat/the levels of doneness they will reach.

POULTRY (chicken, turkey…most anything that has wings)

Whole Bird 165º Fahrenheit

Parts 165º Fahrenheit

Stuffed 165º Fahrenheit

Ground 165º Fahrenheit

BEEF & LAMB

Rare 125-130º Fahrenheit

Medium rare 130-135º Fahrenheit

Medium 135-140º Fahrenheit

Medium well 140-150º Fahrenheit

Well done 155º+ Fahrenheit

Ground 160º Fahrenheit

PORK

Medium 150º Fahrenheit

Well done 160º Fahrenheit

Ground 165º Fahrenheit

With time, some people can even get good enough at telling when the meat is done by prodding it with a fork or their fingers. I’ve heard this can be one of the marks of a master chef! But, I recommend using a meat thermometer like I usually do. You can get them for $10-$15 dollars and it really helps with cooking/grilling meat to perfection! I like the digital ones because they read the temperature a little faster and I’m not trying to discern where the hand is on the gauge.

To use a meat thermometer correctly, insert the probe into the thickest part of the meat until the tip reaches the center but does not hit the bone (if there is one) The thermometer will take a few moments to read the internal temperature, but it will be very accurate when it does.

**Tip: meat with the bone still in it will take a little longer to cook (no matter what type of meat it is), but it usually can have more flavor – especially with pork and chicken!

Using a meat thermometer can ensure that the meat is juicy when you're done cooking it. You can always cook meat longer, if you like your meat dryer or less pink, but make sure you never cook it under the recommended temperature, as this can make you sick. Bacteria can grow on the surface of meats. With whole pieces of meat, the surface area is on the outside of the meat. As long as the internal temperature reaches that prime degree, it guarantees that all bacteria on the outside has been fried. With ground meat, there is much more surface area, as each granule has been exposed to the air (and thus bacteria). This is why the internal temperature requirements of ground meat is the same or higher than that of whole pieces. With meatballs, for example, when you stick the temperature probe into the center of the meatball, you must make sure the temperature is sufficient to kill all bacteria. A good way to tell with ground meat, if it is not easy to stick a thermometer in it, is to make sure there is not a trace of pink left when you are done cooking it. A little pink is okay with whole pieces of Lamb and Beef, but you definitely don’t want pink in your ground meat.

**Tip: let your whole pieces of meat to "rest" for a few minutes after they have finished cooking. This will allow the the juices to tighten up in the meat so it isn't bleeding out meat juice when you slice it open. It saves on the mess and allows the meat to completely finish cooking!