- The Meat Guy is now a participant of Cashless’s 5% Consumer Cash Back Program.
- Sign up for our newsletter and get in on all sorts of special deals and events! More info here!
It's not manly to use this on steaks, if you are grilling a steak, you should be able to tell if it's done just by poking at it. But for big meats, it's OK to use a thermometer. If you are cooking poultry, I highly recommend using a thermometer. This is obviously the best thermometer that you can buy in Japan. It's got a pokey end that goes inside the thing that you are cooking, and on the other end is a dial that shows you how hot it is inside the thing. It's also got some numbers on it
Safe Cooking Internal Temperatures:
We take every precaution to provide the safest meat possible, but nothing can replace proper cooking methods. Please follow these guidelines for safety:
*Cook to the indicated temperature before removing from the heat source, then allow to rest for at least 3 minutes.
|Item:||Safe Internal Temperature:|
|Beef, Pork, Lamb, Veal cut as steaks, chops or roasts||63 °C / 145 °F|
|Ground Beef, Pork, Lamb, or Veal||71 °C / 160 °F|
|All Poultry||74 °C / 165 °F|
Please do not put the thermometer in the oven, when cooking your meat in it!