How To Use A Meat Thermometer

Hi. Welcome to Godfrey's, one of the best butcher shops. Today, I'm going to give you a small insight into little tips about meat that might make things clearer for you at home and might be helpful to you.

A meat thermometer is a little gadget, like that, with a prong on it. If you look at the end of that prong there, that will tell you the temperature inside any cut of meat at that point. On the dial there, you have the actual temperature in degrees, right? That's the temperature, 22.

These are great because they tell you what's going on with the cooking. So if you're second-guessing it, say if you're cooking chickens, you want to have about 70 degrees at the thickest point of the meat. It's great for cooking beef, if you want to have rare beef, perfect rare beef, it should be 45 degrees in the center.

And if you want it a bit more well done, 50 degrees. If you want it murdered, 60 degrees. It's great for cooking pork.

Pork, you want it over 70 degrees, really in the center. Lamb is different. Lamb you could have pink, so lamb you could be looking at pink, 45 to 50, in the center.

if you're doing leg of lamb pink, about 50 degrees, and anything else would be about 60 degrees, or 70 degrees for lamb. If you're doing a slow roast, then you want it to be about 70. It saves you second guessing what's happening inside the meat.

I'll show you on the turkey. This is Christmas time and the turkey's out of the oven and you don't know whether or not it's cooked. Put your meat thermometer in the thickest part of the meat and pull it out to the thinnest part.

As you put it in and out, you can see that the temperature will go up towards there and as you go in, it will go down. As you can see, that's about 38 degrees, no where near cooking at 35 degrees. That's going to go back in for another couple of hours.

But the genius with this thing is that it saves you having to second guess. You know that's not cooked. You don't have to cook at high temperatures , you can cook at low temperatures and you can cook over a longer period.

That's how you use a meat thermometer.