42Uses, Tables and Tips
Meat probe Table
Food to be Cooked | Meat Core Temperature |
|
|
Beef |
|
Rib steak or fillet steak rare | 45 - 50 °C |
medium | 60 - 65 °C |
well done | 75 - 80 °C |
Pork |
|
Shoulder of pork, ham joint, neck | 80 - 82 °C |
Chop (saddle), smoked pork loin | 75 - 80 °C |
Meat loaf | 75 - 80 °C |
Veal |
|
Roast veal | 75 - 80 °C |
Knuckle of veal | 85 - 90 °C |
Mutton / lamb |
|
Leg of mutton | 80 - 85 °C |
Saddle of mutton | 80 - 85 °C |
Roast lamb, leg of lamb | 75 - 80 °C |
Game |
|
Saddle of hare | 70 - 75 °C |
Leg of hare | 70 - 75 °C |
Whole hare | 70 - 75 °C |
Saddle of venison | 70 - 75 °C |
Leg of venison | 70 - 75 °C |
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