Cook
Take the guesswork out of cooking
Cook beef to perfection, so that it is tasty and juicy - not overdone. Use a food thermometer to judge when beef is cooked.
Cook to safe internal temperatures. Be especially careful if you're cooking for those at high risk of serious illness from foodborne bacteria -infants/young children, pregnant women, older adults or those with chronic illness. Using a food thermometer or temperature indicator is the ONLY reliable way to test for safe internal temperatures.
An investment in safety
Buy a good quality, digital instant-read thermometer or thermometer fork, that gives a temperature reading, not just a doneness range. This thermometer type can be used in all foods and if used when preparing just one of your daily meals, it will cost you less than 3 cents per day (based on a 3 year lifespan for a $35 thermometer).
Thermometers and temperature indicators
Some thermometers stay in foods while they cook; others do not. Some are ideal for checking thin foods like burgers; others are good just for roasts.
Beef Info has test driven most of the varieties out there (in a price range under $40) and have pulled together what you need to know to choose and use the type that's best for you!
Click here to see the results
Thermometer Know-How
- Take temperatures of thin foods like burgers within 1 minute of removal from heat. For larger cuts like roasts, remove from oven and tent with foil; check temperature after 5 to 10 minutes.
- Insert instant-read thermometer stem or fork thermometer tines sideways into the centre of patties/steak or centre of thickest part of a roast or meatloaf. Insert to a depth of at least 1 1/2"(4 cm), away from bone, fat or gristle.
- Leave thermometer in food for at least 30 seconds before reading temperature.
- When beef roast or cut has an irregular shape, check the temperature in several places.
- Always use hot soapy water to wash the tongs, plate and thermometer stem used in checking partially cooked meats before using again.
- Review manufacturers' guidelines specific to the care of your thermometer or temperature indicator.
Temperature Rules for Safe Doneness
Canadian Industry Standards
| Meat |
Temperature |
| Ground beef/pork |
160°F (71°C) |
| Ground chicken/turkey |
160°F (71°C) |
| Beef, lamb and veal roast & steaks |
145°F (63°C) Medium-rare
160°F (71°C) Medium
170°F (77°C) Well |
| Pork chops/roasts/fresh cured ham |
160°F (71°C) |
| Ham, ready-to-eat, fully cooked |
Cold or 140°F (60°C) |
| Whole turkey (stuffed) or chicken (stuffed or not) |
180°F (82°C) |
| Whole turkey (without stuffing) |
170°F (77°C) |
| Stuffing |
165°F (74°C) |
| Chicken/turkey pieces |
170°F (77°C) |
| Rolled stuffed beef roasts or steaks (e.g. London Broil) |
160°F (71°C) |
| *Mechanically tenderized/delicate meats |
160°F (71°C) |
| Egg dishes, casseroles |
160°F (71°C) |
| Leftovers, reheated |
165°F (74°C) |
*Check with your meat counter staff or butcher to inquire about the mechanically tenderized/delicate meats (e.g. Minute Steak) in their store.
Beef Cooking Know-How
Ground beef, rolled stuffed beef steaks / rolled roasts and mechanically tenderized/delicated meats (e.g. Minute Steaks) should be cooked to medium (160°F/71°C). Check with your meat counter staff or butcher to inquire about the mechanically tenderized/delicated meats in their store.
Roasts and steaks can be enjoyed at medium-rare or medium doneness, since the high temperatures reached during cooking eliminate any bacteria that may be on the surface of the raw meat.
When cooking roasts, the oven temperature should be no lower than 250°F (120°C).
Take beef directly from the refrigerator to the barbecue or oven, don't bring it to room temperature.
News About Ground Beef Cooking
Cook ground beef completely, until it reaches 160°F (71°C). Don't rely on the 'colour test' to know when burgers are done. Recent research shows that the colour of cooked ground beef can vary - burgers may be brown in the centre before being cooked to a safe temperature.
Information provided by the Beef Information Centre (www.beefinfo.org) ©2006 BEEF INFORMATION CENTRE
