{"id":6719,"date":"2023-12-28T11:50:40","date_gmt":"2023-12-28T10:50:40","guid":{"rendered":"https:\/\/johuys.be\/core-temperature-of-meat-and-fish\/"},"modified":"2026-03-08T17:32:14","modified_gmt":"2026-03-08T16:32:14","slug":"core-temperature-of-meat-and-fish","status":"publish","type":"post","link":"https:\/\/johuys.be\/en\/core-temperature-of-meat-and-fish\/","title":{"rendered":"Core temperature of meat and fish"},"content":{"rendered":"\n

Core temperature of meat and fish<\/h2>\n\n

In the culinary world, precision<\/strong> is key<\/strong>, especially when it comes to preparing meat and fish. An indispensable tool for any chef, amateur or professional, is the meat thermometer<\/strong>. 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<\/strong> that will amaze your guests time and time again.<\/p>\n\n

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 <\/strong>and learning <\/strong>from each cooking experience, you can refine<\/strong> your skills<\/strong> and create dishes that perfectly suit your personal preferences.<\/p>\n\n

Kind<\/td>Bleu
—–
Blue<\/td>		Saignant
—–
Rare<\/td>		A point
—–
Medium Rare<\/td>		Demi-anglais
—–
Medium<\/td>		Cuit
—–
Medium Well<\/td>		Bien Cuit
—–
Well done<\/td><\/tr>
Bovine<\/td>46\u00b0C<\/td>50\u00b0C<\/strong><\/td>53\u00b0C<\/strong><\/td>55\u00b0C<\/td>58\u00b0<\/td>>63\u00b0C<\/td><\/tr>
Chicken
Turkey<\/td>		<\/td><\/td><\/td><\/td>70-72\u00b0C<\/strong><\/td>>73\u00b0C<\/td><\/tr>
Pig
wild boar<\/td>		<\/td><\/td><\/td>63\u00b0C<\/strong><\/td>66\u00b0C<\/td>>70\u00b0C<\/td><\/tr>
Lamb<\/td><\/td>49\u00b0C<\/td>57\u00b0C<\/strong><\/td>60\u00b0C<\/td><\/td><\/td><\/tr>
Duck breast<\/td><\/td>52\u00b0C<\/td>55\u00b0C<\/strong><\/td>58\u00b0C<\/td><\/td><\/td><\/tr>
Deer
Ree<\/td>		<\/td>52\u00b0C<\/td>55\u00b0C<\/strong><\/td>59\u00b0C<\/td>>63\u00b0C<\/td><\/td><\/tr>
Salmon<\/td><\/td>45\u00b0C<\/td>50\u00b0C<\/strong><\/td>55\u00b0C<\/td>57\u00b0C<\/td>>60\u00b0C<\/td><\/tr>
Tuna<\/td><\/td><46\u00b0C<\/strong><\/td>52\u00b0C<\/strong><\/td>60\u00b0C<\/td><\/td>63\u00b0C<\/td><\/tr>
White fish<\/td><\/td><\/td><\/td><\/td>58\u00b0<\/td>60\u00b0C<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

Carryover cooking – resting<\/a><\/h2>\n\n

When preparing roast beef or other types of meat, it is important to keep in mind the phenomenon ofcarryover cooking<\/strong>, 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 <\/strong>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\u00b0C.<\/p>\n\n

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.<\/p>\n\n

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