Internal Meat Temperatures

July 04, 2017

We've all done at some stage, pulled and beautiful piece of meat from the BBQ only to make the first cut and see thats its cooked passed your desired end result.

Cooking thermometers take out the guesswork to make things easier.

We carry 2 thermometers with us. The first is a simple fold out wand type and is a good allrounder perfect for steaks on the open grill. They normally have a quick temperature reading so all you need to know is your end internal temperature. Stab the meat to the halfway point and the temperature reading is displayed on the screen.

The cable type has a few more options and settings. Ours uses Bluetooth to connect to the iPhone which gives us an internal and outer temperature. The outer temp is a great way to measure the oven temperature when cooking things like roast chickens, lamb or beef. Take some coal off the camp oven to drop the temp or add some to increase it. It uses this information to generate and estimate the time when your meat will be ready. All you need to do is set how you like your meat cooked and it sets the end internal temperature and beeps when ready.

📷 Bluetooth Thermometer (top) Fold Out Wand Thermometer (bottom)

We are not chefs but love to cook indoors and outdoors.

Internal Temperature Table

FOOD TYPE	INTERNAL TEMP	Rare	Med-Rare	Medium	Med-Well	Well-Done
Beef, Veal & Steaks		49º-52º C	55º-57º C	60º-63º C	66º-68º C	71ºC +
Lamb		57º C	60º-66º C	71º C		74º C +
Pork Chops, Roast, Ribs				71º C		77º C
Sausage	71º C
Chicken:
Whole Bird	83º C
Breast	77º C
Legs + Thighs	83º C