Internal Temperatures While Grilling

Internal temperatures while grilling are so important especially with meats. These temperatures tell us if meat is safe to consume. Many people believe a timer or the temperature on the grill is the proper thing to go by but today we take a look at how to properly measure the temperature of things we are grilling.

MEATS

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 165°F as measured with a food thermometer. For safety and quality, allow meat to rest for at least 3 minutes before carving or consuming.

GROUND MEATS

All raw ground beef, pork, lamb, and veal should be cooked to an internal temperature of 160°F (71°C) as measured with a food thermometer.

POULTRY

Poultry should be cooked to a minimum internal temperature of 165°F (74°C) as measured with a food thermometer.

There are many consumer reports that talk about grilling and how to make sure we are using the right devices to check temperatures.

Doneness Versus Safety

“Doneness” refers to when a food is cooked to a desired state and indicates the sensory aspects of foods such as:

• Texture
• Appearance
• Juiciness

A consumer looking for a visual sign of “doneness” might continue cooking it until it is overcooked and dry or could undercook food and get sick with foodborne illness. Using a food thermometer to check for “doneness” can help ensure food has both reached a safe internal temperature and is not overcooked.

Most pathogens are destroyed between 140 degrees F and 165 degrees F*. Consumers may cook food to higher internal temperatures to achieve a particular “doneness.”

Most food thermometers will give an accurate reading within 2 to 4 degrees F (see Calibration). However, the reading will only be correct if the thermometer is placed in the proper location of the food. If not inserted correctly, or if the food thermometer is placed in the wrong area, the reading will not accurately reflect the internal temperature of the food.

The food thermometer should be placed in the thickest part of the food, away from bone, fat or gristle. For thin foods, the food thermometer should be inserted through the side until it reaches the center of the food.

Always check each piece of food to ensure they have reached the safe internal temperature. Size, quantity and distribution of food when cooking causes the pieces of food to reach a safe internal temperature at different times. When the food being cooked is large or irregularly shaped, such as with a beef roast, check the temperature in several places.

Check Manufacturer’s Instructions

Before using a food thermometer, read the manufacturer’s instructions. The instructions should tell you how far the thermometer must be inserted in a food to give an accurate reading. If instructions are not available, check the stem of the food thermometer for an indentation, or “dimple.” This shows one end of the location of the sensing device. Dial thermometers must be inserted about 2 to 3 inches into the food.

Food Thermometer Care

As with any cooking utensil, food thermometers should be washed with hot, soapy water or according to the manufacturer’s instructions. Most thermometers should not be immersed in water. Wash carefully by hand.

Thermometer probes are sharp and should be stored with the probe in the stem sheath. Some glass thermometers are sensitive to rough handling and should be stored in their packaging for extra protection or in a location where they will not be damaged.

Use caution when using a food thermometer. Some models have plastic faces, which can melt if placed too close to heat or dropped in hot liquid. Do not leave your food thermometer in food while cooking unless the manufacturer’s instructions specifically say it can withstand heat and has been designed for this purpose.

 

Whether you choose to go digital with a Bluetooth probe or more traditional when determining the temperature of your meats, always be sure that you are up to the optimal temperature. I have 2 different thermometers to check meats especially when grilling to ensure that we are within the proper range depending on the variety of meat.

We wish you all a happy grilling season from Make Food Safe!