Guide to cooking temperatures for our meats and poultry

When it comes to cooking meats and poultry, cooking temperature is a crucial factor in obtaining tasty and safe dishes. Cooking at the right temperature helps preserve the juices, tenderness and flavors of the meat while eliminating the risk of bacterial contamination. To help you prepare delicious dishes with confidence, here are the recommended temperatures for cooking different meats and poultry.

Cooking temperatures for red meats

Red meats, such as beef , veal and lamb can be enjoyed at varying degrees of doneness depending on personal preference. Here are some recommended internal temperatures:

Rare: 125°F

The meat is cooked on the outside, but remains red and juicy on the inside. The internal temperature is relatively low to maintain the tenderness and juices of the meat.

Medium rare: 130-135°F

The meat is slightly pink inside and retains a pleasant juiciness. This temperature allows for slight additional cooking while preserving the tenderness of the meat.

Medium: 135-140°F

The meat is pink inside with a slightly warm center. It is less juicy than rare or medium rare, but retains a certain tenderness.

Well done: 140-150°F

The meat is cooked through, without any trace of rosé. This temperature is suitable for those who prefer well-done meat that is slightly firmer and less juicy than previous cooking levels.

Cooking Temperatures for Pork

Pork is a versatile and flavorful meat, but cooking it properly is essential to avoid health problems. Here are the recommended cooking temperatures for pork:

Medium rare: 145°F

The meat is cooked on the outside with a slight pink tint on the inside. Pork can be served slightly pink, as long as the internal temperature reaches at least 145°F. Make sure all parts of the meat reach this temperature for food safety reasons.

Medium: 150°F

The meat is well cooked, tender and juicy with a slight pink color inside.

Well done: 160°F

The meat is cooked evenly, without any pink tint inside.

Cooking temperatures for poultry

Poultry, such as chicken and turkey , requires thorough cooking to eliminate potential bacteria. Recommended internal temperatures are:

Whole poultry: 165°F

Stuffed poultry: 165°F

Chest: 165°F

Thighs: 170°F

Chicken should be cooked to an internal temperature of at least 165°F to ensure it is completely cooked. This reduces the risk of contamination and ensures a tender texture. Additionally, chicken and turkey thighs should be cooked to an internal temperature of at least 170°F to ensure complete cooking.

Some additional tips for successful cooking

Choosing the Perfect Meat

The first step to successful cooking is to choose quality meat or poultry from reliable sources. Indeed, the quality of the meat plays an essential role in the texture and flavor of the final dish. Be sure to take into account the different pieces and their characteristics. Some cuts are perfect for grilling, while others are better suited to slow cooking.

Marinades

Marinating is a great way to add flavor to your meats and poultry. Let the meat marinate for a few hours, or even overnight, to allow the flavors to penetrate deeply. Be sure to season the meat well before cooking for optimal flavor. You can also opt for products that are already marinated which you can find on our online store in our ready-to-cook section.

Adapt the cooking time

Baking temperatures are general guidelines, but each oven may vary slightly. Monitor the cooking of your meat carefully and adjust the time if necessary.

Use a meat thermometer

Investing in a reliable meat thermometer is essential for accurately measuring the internal temperature of your meats and poultry. Insert the thermometer into the thickest part of the meat without touching the bone to get an accurate reading.

Let the meat rest

After cooking, it is recommended to let the meat rest for a few minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. All you have to do is cover it with a sheet of aluminum foil without tightening it too much.

In short, cooking meat and poultry at the right temperature is essential to obtain delicious and safe results!