How to Check Your Meat is Cooked Properly

Meat thermometer and the three checks

When it comes to cooking meat, it’s critical to ensure that it is fully cooked in order to safeguard yourself and others from illness. To properly cook minced or skewered pork, beef, and chicken items alongside poultry and sausage products, they must always be thoroughly cooked through the center.

To be sure that such meat is fully cooked, use a meat thermometer to check for doneness at 75°C. You should also make sure there’s no pink flesh, the juices run clear, and the meat is hot. Cooking meat properly destroys germs that cause food poisoning.  You should also focus on cooking meat safely to avoid discomfort.

How to use a meat thermometer

• Remove the food from the heat and insert a clean thermometer probe into the thickest part of the meat or poultry. It is fully cooked at 75°C.
• The center of the meat is generally the thickest (for example, in a burger or sausage). The thickest part of a whole chicken or turkey is between the breast and the leg.
• A digital or dial meat thermometer is all you’ll need.
• After you’ve finished cooking, make sure you clean the meat thermometer properly. You also need to know the correct usage of food thermometers to increase taste in food. 

What if I don’t have a meat thermometer?

There are three visual inspections that must be made if you don’t have a meat thermometer. With a fork or skewer, pierce the thickest part of the meat and check that:

• The juices run clear and pure.
• It’s completely cooked all the way through (it should be steaming)
• There is nothing pink left.