Core temperature of meat and fish

In the culinary world, precision is key, especially when it comes to preparing meat and fish. An indispensable tool for any chef, amateur or professional, is the meat thermometer. This handy gadget takes the guesswork out of cooking, allowing you to cook every piece of meat or fish perfectly. Whether you aim for a juicy steak, perfectly cooked chicken, or soft-cooked fish, the thermometer guarantees that your dish not only tastes delicious, but is also safe to eat. With a meat thermometer in hand, transform any dish into a masterpiece of flavor and texture, ensuring consistent quality that will amaze your guests time and time again.

Consider these temperature guidelines as a starting point and adjust them based on your own experience, taste preferences and the specifics of the food you are preparing. By experimenting and learning from each cooking experience, you can refine your skills and create dishes that perfectly suit your personal preferences.

Kind	Bleu —– Blue	Saignant —– Rare	A point —– Medium Rare	Demi-anglais —– Medium	Cuit —– Medium Well	Bien Cuit —– Well done
Bovine	46°C	50°C	53°C	55°C	58°	>63°C
Chicken Turkey					70-72°C	>73°C
Pig wild boar				63°C	66°C	>70°C
Lamb		49°C	57°C	60°C
Duck breast		52°C	55°C	58°C
Deer Ree		52°C	55°C	59°C	>63°C
Salmon		45°C	50°C	55°C	57°C	>60°C
Tuna		<46°C	52°C	60°C		63°C
White fish					58°	60°C

Carryover cooking – resting

When preparing roast beef or other types of meat, it is important to keep in mind the phenomenon ofcarryover cooking, in which the temperature of the meat continues to rise for some time after it is removed from the oven. This is especially true if you let the meat rest in silver paper. Resting allows the juices to distribute evenly, contributing to a tender and juicy result, but it also provides continuous internal heat, allowing the core temperature of the meat to continue to rise by 2 to 4°C.

For example, if you remove roast beef from the oven, the internal temperature may still rise by several degrees while resting. This means that if you are aiming for a specific final temperature, you should remove the meat from the oven a little earlier, taking this additional temperature rise into account. By taking this into account, you can prevent overcooking and achieve the perfect doneness of your meat. Remember, a reliable meat thermometer is your best friend in this situation, allowing you to accurately monitor the core temperature and take your cooking skills to the next level.

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