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Make A Meat Thermometer your BFF in your kitchen!

You’ve watched all the cooking shows; the contestants and chefs are achieving perfect results with gadgets, which looks simple enough!

You want perfectly cooked meats so you’ve hunted down your own meat thermometer and its still sitting on your kitchen bench because you have no idea what you’re looking for.

If you signed up to our “Bull Sheet” you received a fabulous instruction sheet on how to tell if your steak is done, by using a “ready made tool” your hand! This “Tips & Tricks” article will help you make sure your larger piece of meat is cooked perfectly each and every time using a meat thermometer. It is the easiest and most accurate way to tell if a roast or steak is ready. 

There is quite a science behind the degrees of doneness of meat and it all comes down to internal temperature. Your meat thermometer will gauge the internal temperature of meats during any cooking process.

Temperatures that tell when your beef, lamb, veal or goat is done;

When your meat is done the internal temperature of the meat will be: 

• Rare 60ºC

• Medium rare 60-65ºC

• Medium 65-70ºC 

• Medium well done 70ºC 

• Well done 75ºC

Temperature to tell when your roast chicken or poultry is done will be:

  • 74oC

Residual Heat

Check the temperature of the meat just before the estimated cooking time is up. For the juiciest result, take your roasts out of the oven and steak off the grill just short of the temperature goal as the internal temperature of the meat can rise as it rests. I like to be 10 degrees shy of goal internal heat. 

Consider the residual heat, it is important to note that while the meat rests the residual heat continues to raise the internal core temperature of the meat.

It’s a good practice to check the temperature and take the roast or steaks from the oven or barbecue just shy of the degree of doneness goal (about 3ºC to 6ºC short of the goal temperature). 

The resting process is extremely important, do not skip! The resting time then allows the roast or steak to complete its cooking whilst the return to the meat fibers.

Which One To Buy

We recommend & stock the IKON Meat Thermometer for its a "value for money" and it does not require batteries or have flash components that can give you grief when you least want it, such as half way through a cook:

• Ikon Meat Thermometer, is an inexpensive, durable, waterproof, and an ovenproof leave-in style thermometer. It is inserted into the thickest part of the roast and can remain in the meat during cooking. The probe shouldn’t touch bone, gristle or fatty areas as they hold more heat. It is not mandatory to leave the thermometer in the meat during cooking. You can simple check the temperature a short time prior to the end of the recommended cooking time given to you by your MidWest Meats Qualified Butcher.

Tips for using a meat thermometer when cooking

• With a roast - place the thermometer in the roast before cooking. The end of the thermometer should be inserted into thickest part of the roast away from any bone and rest half way into the thickness of the meat.

• With steaks (or smaller cuts of meat) – as with the roast, the end of the thermometer should be inserted into thickest part of the roast away from any bone and rest half way into the thickness of the meat. As steaks are thin in comparison with roasting cuts, be careful not to put the thermometer right through    the steak and onto the hot cooking surface…or your rare lamb cutlet may well read as overly well done.

• It can be difficult to judge the doneness of odd-shaped meats, as the heat doesn’t reach all areas at the same time. If necessary take two readings of the beef or lamb in different places with a meat thermometer.

• Stuffed and rolled meats require longer roasting times as they have more layers for the heat to penetrate. These are best cooked to well done. The internal temperature of the meat should be taken in two different places

For USA Style BBQ internal temperatures will vary according to different meats and its really more of an art than a specific science. I recommend heading over to and checking out articles by pro BBQ experts.

I really loved Hot'n'Fast Smoked Brisket for some great temperature insight.