Core temperature

Perfectly Cooked Meat? Check the Core Temperature!

With this handy guide, you'll know exactly when your piece of meat has reached the right doneness. Use a digital core thermometer and serve your meat as it was meant to be: juicy, tender and full of flavour.

Beef (steak, entrecote, tenderloin, bavette, roast beef)

Garing	Core temperature	Structure & Taste
Rare	48–50 °C	Soft, red inside, juicy
Medium rare	52–54 °C	Rosé red, juicy and tender
Medium	56–58 °C	Light pink, firm but still juicy
Medium well	60–62 °C	Well done with light color
Well done	64–68 °C	Fully cooked, firm in texture

Tip: After cooking, let beef rest for 5–10 minutes under foil for optimal juiciness.

Pork (chop, schnitzel, roast, spare ribs, pork neck)

Garing	Core temperature	Structure & Use
Rose	60–63 °C	Tender and juicy, safe with good quality
Well done	65–70 °C	Traditionally cooked, firmer texture
Slow cooked	85–90 °C	For pulled pork or stew – falling apart

Please note: Modern pork may be eaten pink if it comes from a reliable source. For slow cooking: use a low oven temperature (approx. 120 °C).

Lamb (chops, leg of lamb, rack of lamb, shoulder)

Garing	Core temperature	Taste & Texture
Rose	54–58 °C	Tender, juicy, light pink
Medium	60–62 °C	Lighter in color, full of flavor
Well done	65 °C+	Firmer, less juicy

Note: Lamb is usually served pink. Lamb shoulder is also perfect for slow cooking (85–90 °C).

Poultry (chicken, turkey, duck, guinea fowl)

Type	Core temperature	Safety & Structure
Chicken fillet	72–75 °C	Safe, juicy if not baked for too long
Whole chicken	75–80 °C	Cooked evenly, bones loosen
Chicken thighs	75 °C	Can cook a little longer without drying out
Turkey fillet	72–75 °C	Dries out quickly, so cook for a short time
duck breast	52–58 °C	Medium rosé possible with game

Note: Poultry should always be cooked, except duck breast (game). Meat juices should be clear.

Additional Tips for Measuring Core Temperature

• Insert the thermometer into the thickest part of the meat (not against bone or fat).

• Measure at the end of cooking , just before you think it is done.

• Always let the meat rest – small pieces 5 minutes, large pieces 10–15 minutes.

• Cover loosely with aluminum foil to allow the juices to redistribute well.

🎯 Pro tip: Add a digital core thermometer to your BBQ gear for ultimate control. This way, you can serve meat at its best every time – whether you’re grilling, roasting or slow cooking.