Healthy Eating 101 Ask the Test Kitchen The One Tool You Need to Tell When Your Meat Is Done, According to our Test Kitchen Say goodbye to guessing, and hello to a safer and more accurate way of telling when your meat is done. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Published on August 28, 2020 Share Tweet Pin Email We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more. Judging when meat is "done" doesn't need to be a matter of touching or cutting into or worse yet blindly guessing. Simply aiming for an appropriate temperature is the solution. And an instant-read thermometer is the key to success. Here are a few of our favorites that we use in the test kitchen—plus, get our helpful tips to accurately read the temperature of your meat. 13 Must-Have Kitchen Tools How to Temp Meat the Right Way It's important to make sure you're cooking your proteins to a safe temperature. Refer to the chart below for safe cooking temperatures, according to the USDA. All poultry 165 degrees Fahrenheit Ground meat(beef, veal, pork & lamb) 160 degrees Fahrenheit Whole cuts of meat(steaks, roasts & chops) 140 degrees Fahrenheit Our Favorite Instant-Read Thermometers Taylor Compact Waterproof Digital Pen Thermometer Buy Now Amazon ThermoPop Buy Now ThermoWorks Original Meater Buy Now Amazon Freeze Meat to Save Money—and Trips to the Grocery Store How to Use the Thermometers Digital or not, be sure to calibrate your thermometer by sticking it in ice water. It should read 32℉; if it doesn't adjust it according to the manufacturer's instructions. To check the temp of your meat, insert the probe into the thickest part, without hitting any bones. For thin cuts and round roasts, like a pork tenderloin, get the most accurate read by inserting the thermometer horizontally in the middle of one side of the meat instead of from the top down. For perfectly cooked, tender meat, remove it from the heat when it's 5℉ below the desired temperature. Let it rest on a clean cutting board for at least 5 minutes—the temperature will continue to rise about 5℉ and the juices will redistribute too. How to Carve a Whole Roasted Chicken Was this page helpful? Thanks for your feedback! Tell us why! Other Submit Related Articles Is It Done Yet? 4 Ways to Really Know If Your Meat Is Cooked Herb-Roasted Turkey 3 hrs 30 mins The Best Air Fryers, According to the EatingWell Test Kitchen How to Keep a Turkey Warm How to Thaw Chicken Safely, According to Our Test Kitchen How Long Can Ground Beef Stay in the Fridge? 26 Ways to Be a Better Cook Easy Jerk-Marinated Chicken Drumsticks with Cabbage Slaw 2 hrs 40 mins Can You Freeze Cooked Chicken? 6 Things No One Tells You About Cooking with Your Instant Pot How to Make Dried Mushrooms How to Spatchcock a Turkey for the Fastest-Cooking, Juiciest Turkey Ever How to Grill Fish and Seafood, According to Our Test Kitchen 10 Kitchen Tools Our Editors Can't Live Without on Thanksgiving How to Use Your Pressure Cooker Your Guide to Summer Safety for Diabetes Newsletter Sign Up By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Cookies Settings Accept All Cookies