Meat Temperatures

Meat temperature guidelines recommended by the USDA are designed to protect consumers from the pathogens that cause food-borne diseases. Because these pathogens can cause serious health complications (or even worse in very rare occasions), it is necessary to adhere to them strictly when preparing food for children, pregnant women, the elderly and people with weakened immune systems. When cooking meat for healthy adults, however, many chefs feel comfortable diverging from the USDA guidelines, cooking most cuts-except ground meat-between 5 and 20 degrees lower, which should produce juicier, more flavorful results. Poultry is an exception to the rule of lowering temperatures; the USDA's recently revised recommendation for cooking poultry at 165 degrees is also endorsed by most professional chefs. Ground meat must also be cooked through, to the USDA's guidelines.

To ensure accurate temperatures, you will need to calibrate your thermometer often. To do this, stand the device in ice water or boiling water; if it does not read 32 or 212 degrees, respectively, adjust it. If it cannot be calibrated properly, make sure to note the difference when you cook. Always insert the thermometer into the densest portion of the meat, avoiding bones, as they are hotter than the rest of the cut and may yield a false reading. For whole poultry, turn the bird so its neck cavity faces you, and insert the thermometer through the thigh, near the socket. For all types of meat, remember to allow for resting time. After it's out of the oven, the internal temperature of the meat will continue to rise as must as 5 to 10 degrees, depending on the size of the cut. Finally, remember to let meat stand at room temperature before  serving or carving; this allows all of the juices, which concentrate in the center during cooking, to redistribute. Smaller cuts should rest for 5 minutes; medium 15 to 20, and large cuts, 30 minutes.