If you buy expensive steaks, know how to tell when meat is cooked.
There’s a lot on the line! Under coctly meat puts you at risk of food -borne disease. And if it’s overcooked? It’s hard -earned cash down the drain. And from March 2025, the average grocery prices were approx. 2.4% higher than in March 2024, according to data data (5) for consumer price index).
Cooking meat just right means you get the most value out of your food budget.
That’s why I break down how to tell when meat is cooked – so it’s safe, juicy and never exaggerated.
If you use meals to get more protein -packed meals on the table, you will definitely have these tips in your back pocket.
You also like
9 Foods with high protein content of energy, according to a dietitian
The best way to tell if meat is cooked: a meat thermometer
The gold standard for tempting meat is a good old meat thermometer.
According to the US Department of Agriculture, meat thermometers are the only way to know for sure if your protein is cooked to a safe internal temperature (1).
If you cook, consider investing in and using a meat thermometer for both safety and to become juicy, perfectly cooked steak, chicken and pork every time.
The right way to use a meat thermometer
There is no sense in using it if you do not use it properly! So remember these tips when taking out the meat thermometer to temp your protein picking:
- Insert your pure meat thermometer into the thickest part of your protein.
- Avoid hitting bones, fat or grist to get the most accurate reading.
- Leave the thermometer in place for 15 seconds to get an accurate reading.
- For larger proteins (think: whole chicken or breast), templates more areas to ensure doneness.
Ensure internal temperatures
Depending on the protein you cook, it will ensure internal temperature (1,2). Screenshot and print this chart so you can tape it to your fridge if you need a gentle reminder!
| Type of meat | Safe Doneness temperature |
| Beef, pork, lamb, veal (steaks, roasts, chops) | 145 ℉ |
| Poultry (whole birds, breasts, thighs, etc.) | 165 ℉ |
| Earth meat (beef, pork, lamb, veal) | 160 ℉ |
| Earth bird (chicken, turkey) | 165 ℉ |
Ways to check meat doneness without a thermometer
So you don’t have that thermometer yet. Don’t stress! Getting help from a few chef secrets can test whether specific meat cuts are performed.
According to MyFitnessPal’s registered dietitian, Emily Sullivan, hand testing and cake test methods are two quick ways to control for Doneness.
However, remember that these are best used for whole meat cuts, such as steaks, chops or roasts. They are not for painted meat.
About the experts
Elizabeth Shaw, MS, RDN, CPTis a nutritionist, four-time cookbook author and early nutritional pioneer in fertility nutrition. She is the president and owner of the US-based nutrition communication and consulting firm Shaw Simple Swaps.
Emily Sullivan, Rdis a food data curator on MyFitnessPal. She won her bachelor’s degree and completed her dietary internship at Ohio State University and got her culinary art degree from Johnson and Wales University.
Hand sample
“The hand test is a useful method of measuring the meat’s doneness by using the sensation of your hand,” says Sullivan.
How to use your hand as a guide to help test for Doneness.
- Raw: Open your palm and press the area under the thumb. This very soft feeling matches a raw steak.
- Rare: Stir by yours Thumbs for index finger and press the bottom of the thumb. This slightly firmer feeling rarely matches steak.
- The Medium Sea: Stir by yours thumbs up to your middle finger and press the bottom of the thumb. This firmer feeling matches medium-rioted steak.
- Medium: Stir by yours Thumbs up to Ringfinger and press the bottom of the thumb. This even firmer emotion matches medium steak.
- Well done: Stir by yours Thumbs to Pinky and press the bottom of the thumb. This very firm feeling matches well -educated steak.
Cake tests
Sullivan also says you can test the meat doneness with a cake tests. (A cake tester is a thin metal skewer used to check if baked goods are done.)
It is a technique often used by chefs at restaurants as an alternative to a meat thermometer.
How to do it:
Step 1: Insert a cake testing or thin skewers in the thickest part of the meat. Leave it for about 3 seconds.
Step 2: Remove the tester and press it lightly on your wrist.
Step 3: Assess the Tester’s Temperature if it feels:
- Cold: The flesh is rarely
- HOT: it’s the medium-shield
- Hot: The meat is well done
Remember: If you make a poultry protein, like a chicken breast or turkey legs, it should be closer to white than pink when cutting it. If it is pink and has pink juice running out, it may not be done.
Pro tip to avoid overcooking
When you’re hungry, it’s tempting to turn up the heat to cook your meat faster. But nosh on some vegetables and let the meat cook according to the recommended recipe temperature to avoid overcooking.
Try these other tips from Sullivan to make the most of your meat:
- See the time and temperature: Boil meat slowly over medium heat to avoid burning or drying it out.
- Let it rest before cutting: Give meat for a few minutes to rest after cooking so the juices can redistribute. Cutting too soon can cause them to run out to let the meat dry.
- Use the right methods: Long boiling or braising with liquid holds the meat and juicy-noticely useful if you do not use a thermometer.
Frequently asked questions (frequently asked questions)
What is the safe internal temperature for different meats?
Safe cooking stem depends on the meat type. Steaks and chops must hit 145 ° F, painted meat needs 160 ° F, and all poultry (including soil) must reach 165 ° F (1, 2).
Why is my chicken still pink even if it is at 165 ° F?
Even if your chicken looks a little pink, it can still be fully cooked if it is reached 165 ° F. Things like bone marrow, freezing or nitrite in the feed can all cause the pink tint (3).
How long should meat rest after cooking?
To allow the meat to rest for at least 3 minutes usually recommended (2). If you serve the meat a little later, be sure to wrap it in aluminum foil and let it rest, covered, to keep the meat warm.
Can I eat steak if it’s still red in the middle?
Yes, depending on your preference, you can still consume steak with a small red color in the middle. Just make sure it is cooked to 145 ℉ for food security.
Should I let my meat come to room temperature before cooking?
“No, it’s not really trouble,” says Sullivan. “But if you let meat sit out, make sure it’s less than 2 hours to keep things safe (4).”
Why does meat continue to cook when I take it off the heat?
It is called transfer logging – after taking meat from the heat of the heat, the outer layers remain warm and continue to cook the inside. This can raise the internal temperature by 5 to 10 ° F, depending on cut size and thickness.
The lower line
Using a meat thermometer is the safest way to make sure your meat is cooked properly without cooking it.
If a thermometer is not available, dietitian Emily Sullivan with MyFitnessPal recommends using hand testing and cake testing methods to test for Doneness. These quick tests can help prevent overcooking your proteins. Plus, there is help with transfer location, humid heating cooking methods and of course common sense can help get the most out of your protein choices.
The post, how to know when your meat is actually cooked without boiling out, it first appeared on the MyFitnessPal blog.