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Description
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
In Depth
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!
