Meat: Temperatures, Resting and Carving

Timings in recipes are guesses, because joints differ in shape and ovens differ in heat. A probe thermometer is the one gadget that takes the guesswork out of cooking meat, and it costs less than a good joint.

Temperatures

Measure in the thickest part, away from any bone. These are the temperatures to take the meat out at; it rises a few degrees more as it rests.

Beef and lamb: 50°C for rare, 55°C for medium-rare, 60°C for medium, 65°C and above for well done.

Pork: 63 to 65°C for juicy loin and chops, a blush of pink being safe for whole cuts. Shoulder and belly for pulling are cooked much further, to 90°C or more.

Chicken and turkey: 70°C in the thickest part of the breast, with the juices running clear. Thighs are better cooked further, to 75 or 80°C.

Minced meat, burgers and sausages are cooked through, to 70°C, since mincing spreads surface bacteria through the meat.

Resting

Meat straight from the heat has its juices pushed towards the centre, and cutting it then lets them run out over the board. Resting lets them settle and the temperature even out.

Rest steaks and chops for 5 minutes, joints for 15 to 30, a whole turkey for up to an hour. Cover loosely with foil; wrapping tightly steams the crust soft.

A large joint keeps rising in temperature while it rests, by as much as 5°C. Allow for this when you take it out.

Carving

Look for the lines of the muscle fibres and cut across them, not along them. Short fibres make every slice tender; long ones make it chewy, especially in cuts such as brisket, flank and leg of lamb.

Use a long, sharp knife and long strokes rather than sawing. Pour any juices from the board into the gravy.

Before cooking

Take meat out of the fridge 30 minutes to an hour before cooking a steak or joint, so the middle is not still cold when the outside is done.

Salting well ahead, the day before for a joint, seasons it through and dries the surface for a better crust.