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Old 01-03-2004, 04:42 AM   #1
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Meat temps.

I recently had to buy a new meat thermometer, but could only find one with temperatures and not indications of which temps for which meats. Does anybody have a list which I can keep handy. Eg: beef, welldone, medium, rare, same for lamb, temps for cooked pork and chicken? I would really appreciate help.
Maws

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Old 01-03-2004, 06:47 AM   #2
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Here you go. The "actual" temp is about 5 degrees higher than what I have listed, but what I have is about the temp that you want to take it off the grill, saute pan, etc. since when you let the meat rest, it will continue to cook off the residual heat.

BEEF:

Very Rare - 125 F
Rare - 130 F
Medium Rare - 140 F
Medium - 150 F
Well Done - 165 F
Very Well Done - Why bother??

PORK:

155 F - With pork, the risk of e. coli isn't as great these days, and with really good cuts like pork tenderloin, it is okay to eat it while it's still a little pink inside. as long as you practice proper handling and storage techniques, it's ok.
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Old 01-03-2004, 07:26 AM   #3
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Additionally;
Poultry
Dark Meat 180 degrees
White meat 160 degrees
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Old 01-03-2004, 01:10 PM   #4
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Super girls

Thanx for both super replies to my question. You are both stars. Greetings from sunny South Africa.
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Old 01-03-2004, 02:35 PM   #5
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Oh,oh! The recommendation of a somewhat lower than traditional temperature for pork is applicable in locations where close inspection of meat is commonplace, as in the U.S. Trichinosis, long the scourge from undercooked pork, is almost unknown in the U.S. In other locations, the situation may dictate a higher final temperature as a wise precausiton.
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Old 01-03-2004, 03:06 PM   #6
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maw, oldcoot is correct. i was unaware of the fact that you were from south africa. the two countries with the most stringent food safety and sanitation regulations are the united states, and japan. if you are unsure of how your pork has been handled, cook to at least 160 degrees before taking it off the fire.
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Old 01-03-2004, 07:03 PM   #7
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maws.......so good to see you after such a long time away!!! Please don't be a stranger - so glad you came back for a visit. See you soon, I hope!
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Old 01-04-2004, 09:41 AM   #8
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Good to e back

:D Thanx KitchenElf, It's truly good to be back. And thanx for all the advice regarding pork - I'll keep that in mind. Lately more and more South Africans have turned to pork, since the quality has amazingly improved and it has become meat for all seasons. See you all soon.
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Old 01-04-2004, 08:54 PM   #9
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Maws;
Do y'all say "y'all" in South Africa? Just curious.
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Old 01-05-2004, 12:10 PM   #10
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Hi to y'all

Hi BubbaGourmet, Well, yes, more or less, but we make two syllables of it, more like the English do. But with American TV being shown all day, many American expressions have taken over from the English we used to speak.
We spent 4 years in DC - loved it - and I had quite a struggle at first making myself understood. I said curtains for drapes, purse for wallet, handbag for purse, serviette for napkin, etc. etc. Now I often use the Americanisms and confuse people here!
Lovely talking to you. Stay well.

Maws
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