How do I know if my beef, chicken or lamb is cooked?

A meat thermometer can come in handy to give you the internal temperature or safe temperature of the protein you're cooking. Do you need a thermometer to get this right? No, infact most people don't use a thermometer and do it based on trial and error. Below you'll find doneness charts for beef and lamb as well as a safety chart for chicken. 

Beef

Beef Doneness Internal Temp (°C) Appearance & Texture
Rare 50–52°C Cool red center, very soft
Medium Rare 55–57°C Warm red center, tender and juicy
Medium 60–63°C Pink center, slightly firmer, juicy
Medium Well 65–67°C Slightly pink center, firm, less juicy
Well Done 70°C+ No pink, firm and dry

Lamb

Lamb Doneness Internal Temp (°C) Appearance & Texture
Rare 50–52°C Deep red, very juicy and soft
Medium Rare 55–57°C Warm red-pink center, tender and juicy
Medium 60–63°C Pink center, balanced texture
Medium Well 65–67°C Slightly pink, firmer bite
Well Done 70°C+ Fully cooked through, more firm

Chicken

Chicken Part Safe Temp (°C) Appearance & Texture
Breast 74°C White throughout, firm, no pink or juices
Thighs 74–80°C Juicy but fully cooked, dark meat firmer
Minced 74°C+ No pink, crumbly texture
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