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We’re heading into summer and we can already smell those braai fires going. Not that South Africans need an excuse to have a braai. But, if you’ve held off on throwing some chops on the braai during the colder months, then you might be a little rusty around the braai. Now is the perfect time to get your braai on, dust off that apron and get the beers ready. That right, the warmer weather is around the corner.

Meat temperature is vital for ensuring you get the most out of your meat. We refer to the core temperature once the meat is cooked as the temperature of the meat. Always remember that the temperature of meat will rise when the meat is resting. This will result in the meat cooking further. Check out the Karaglen SuperSpar essential guide for cooking meat at the perfect temperature:

Beef Meat Temperature Guide

When cooking beef rare the ideal temperature should be between 48 and 52°C. It should then be rested. After resting, the rare cut of meat should be anywhere between 55 and 60°C. Remember that your meat needs to rest for roughly the same amount of time as which it was cooked. To cook a piece of beef medium rare the cut would need to be cooked at approximately 55 to 59°C and the temperature should register anywhere from 61 to 66°C after resting. Medium temperature beef needs to be cooked at 60 to 66°C and should be 66 to 70°C after resting. And, when cooking a piece of meat well done, although we do not know who would, the beef cut would need to be cooked at 67 to 71°C and the temperature after resting should be between 71 and 75°C.

Lamb Meat Temperature Guide

If you’re cooking lamb rare the ideal temperature should be between 48 and 52°C before it is taken off the heat to rest. After resting, the rare cut of lamb should be anywhere between 55 and 60°C. Remember that your lamb needs to rest thoroughly. When cooking a piece of lamb medium rare the cut would need to be cooked at approximately 55 to 59°C and the temperature should register anywhere from 61 to 66°C after resting. Medium temperature lamb needs to be cooked at 60 to 66°C and should be 66 to 70°C after resting. And, when cooking lamb well done, the cut would need to be cooked at 67 to 71°C and the temperature after resting should be between 71 and 75°C.

Veal and Pork

Veal and pork should never and we mean never be cooked anywhere below medium. To achieve the perfect medium the veal or pork cut should be cooked at 60°C. After resting the cut should be around 70°C. When cooking the veal or pork cut well done the cooking temperature should be 70°C and it should measure 80°C once it is rested throughout.

Chicken

Chicken should absolutely never be done under well done. Undercooked chicken is deadly. It is for this reason that when cooking chicken your heat should be 65°C when cooking and the chicken should be 75°C once the bird has rested.