{"id":14474,"date":"2025-06-16T20:02:13","date_gmt":"2025-06-16T13:02:13","guid":{"rendered":"https:\/\/loudhdtv.com\/?p=14474"},"modified":"2025-06-16T20:02:13","modified_gmt":"2025-06-16T13:02:13","slug":"how-to-know-when-your-meat-is-actually-cooked-without-overcooking-it","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=14474","title":{"rendered":"How to Know When Your Meat is Actually Cooked Without Overcooking It"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2025\/06\/how-to-know-your-meat-is-cooked-1024x683.jpg\" class=\"attachment-large size-large wp-post-image\" alt=\"How to Know When Your Meat is Actually Cooked Without Overcooking It | MyFitnessPal\" \/><\/p>\n<p>If you buy pricey steaks, you need to know how to tell when meat is cooked.&nbsp;<\/p>\n<p>There\u2019s a lot on the line! Undercooked meat puts you at risk for foodborne illness. And if it\u2019s overcooked? Well, that\u2019s hard earned cash down the drain. And as of March 2025, average grocery prices were approximately 2.4% higher than in March 2024, according to Consumer Price Index (CPI) data (<a href=\"https:\/\/www.ers.usda.gov\/data-products\/food-price-outlook\/summary-findings\">5<\/a>).&nbsp;<\/p>\n<p><strong>Cooking meat just right means you get the most value out of your food budget.&nbsp;<\/strong><\/p>\n<p>That\u2019s why I\u2019m breaking down how to tell when meat is cooked\u2014so it\u2019s safe, juicy, and never overdone.&nbsp;<\/p>\n<p>If you\u2019re using <a href=\"https:\/\/blog.myfitnesspal.com\/myfitnesspal-meal-planner-what-to-know\/\">Meal Planner<\/a> to get more protein-packed meals on the table, you\u2019ll definitely want these tips in your back pocket.<\/p>\n<div class=\"wp-block-media-text is-stacked-on-mobile\">\n<figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"643\" src=\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2025\/06\/high-protein-foods-for-energy-1024x643.jpeg\" alt=\"\" class=\"wp-image-63909 size-full\" \/><\/figure>\n<div class=\"wp-block-media-text__content\">\n<h5 class=\"wp-block-heading\" id=\"h-you-might-also-like\">You might also like<\/h5>\n<p class=\"has-medium-font-size\"><strong><a href=\"https:\/\/blog.myfitnesspal.com\/saturated-and-unsaturated-fatty-acids\/\"><\/a><a href=\"https:\/\/blog.myfitnesspal.com\/high-protein-foods-for-energy\/\">9 High-Protein Foods for Energy, According to a Dietitian<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"h-the-best-way-to-tell-if-meat-is-cooked-a-meat-thermometer\">The Best Way to Tell If Meat Is Cooked: A Meat Thermometer<\/h2>\n<p>The gold standard for temping meat is a good old meat thermometer.&nbsp;<\/p>\n<p><strong>According to the US Department of Agriculture, meat thermometers are the only way to know for sure if your protein is cooked to a safe internal temperature<\/strong> (<a href=\"https:\/\/www.usda.gov\/about-usda\/news\/blog\/2022\/10\/03\/cooking-meat-it-done-yet\">1<\/a>).&nbsp;<\/p>\n<p>If you are cooking meat, you should consider investing in and using a meat thermometer both for safety and to get juicy, perfectly cooked steak, chicken, and pork every time. <\/p>\n<h3 class=\"wp-block-heading\" id=\"h-the-right-way-to-use-a-meat-thermometer\">The right way to use a meat thermometer<\/h3>\n<p>There\u2019s no sense in using it if you\u2019re not using it correctly! So, keep these tips in mind as you take out the meat thermometer to temp your protein pick:<\/p>\n<ul class=\"wp-block-list\">\n<li>Insert your clean meat thermometer into the thickest part of your protein.&nbsp;<\/li>\n<li>Avoid hitting the bones, fat, or gristle to get the most accurate reading.&nbsp;<\/li>\n<li>Leave the thermometer in place for 15 seconds to get an accurate reading.<\/li>\n<li>For larger proteins (think: whole chicken or brisket), temp multiple areas to ensure doneness.&nbsp;<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"h-safe-internal-temperatures-nbsp\">Safe internal temperatures&nbsp;<\/h3>\n<p>Depending on the protein you\u2019re cooking, the safe internal temperature will vary (<a href=\"https:\/\/www.usda.gov\/about-usda\/news\/blog\/2022\/10\/03\/cooking-meat-it-done-yet\">1<\/a>,<a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/safe-temperature-chart\">2<\/a>). Screenshot and print this chart so you can tape it to your fridge if you need a gentle reminder!<\/p>\n<figure class=\"wp-block-table aligncenter\">\n<table class=\"has-fixed-layout\">\n<tbody>\n<tr>\n<td><strong>Type of Meat<\/strong><\/td>\n<td><strong>Safe Doneness Temperature<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Beef, Pork, Lamb, Veal (steaks, roasts, chops)<\/td>\n<td>145\u2109<\/td>\n<\/tr>\n<tr>\n<td>Poultry (whole birds, breasts, thighs, etc.)<\/td>\n<td>165\u2109<\/td>\n<\/tr>\n<tr>\n<td>Ground Meats (beef, pork, lamb, veal)<\/td>\n<td>160\u2109<\/td>\n<\/tr>\n<tr>\n<td>Ground Poultry (chicken, turkey)<\/td>\n<td>165\u2109<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"h-\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lh7-rt.googleusercontent.com\/docsz\/AD_4nXev04Z9LIlLcRPWFfG2XsP-y801mmb-aFhbG1mFLHREB7OHaZShOcwQgGgruu6fHOMaGpXHwxMwOX9YcB8YelgNQOzMkFqEzgiW90a10gwFTy0jctcjlJhuuluSQuiDGPiR943h?key=TBPSUX49Al04hnPWgTQpYSfz\" width=\"624\" height=\"1109\" \/><\/h2>\n<h2 class=\"wp-block-heading\" id=\"h-ways-to-check-meat-doneness-without-a-thermometer\">Ways to Check Meat Doneness Without a Thermometer<\/h2>\n<p>So you don\u2019t have that thermometer yet. Don\u2019t stress! Enlisting the help of a few chef\u2019s secrets can test if specific cuts of meat are done.&nbsp;<\/p>\n<p><strong>According to MyFitnessPal\u2019s registered dietitian, Emily Sullivan, the hand-test and cake-test methods are two quick ways to check for doneness.<\/strong>&nbsp;<\/p>\n<p>However, keep in mind these are best used for whole cuts of meat, like steaks, chops, or roasts. They\u2019re not for ground meats.<\/p>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<p class=\"has-medium-font-size\"><strong>About the Experts<\/strong><\/p>\n<p><strong>Elizabeth Shaw, MS, RDN, CPT<\/strong>, is a nutrition expert, four-time cookbook author and early nutrition pioneer in the field of fertility nutrition. She is the president and owner of the USA-based nutrition communications and consulting firm Shaw Simple Swaps.<\/p>\n<p><strong>Emily Sullivan, RD<\/strong>, is a food data curator at MyFitnessPal. She earned her bachelor&#8217;s degree and completed her dietetic internship at The Ohio State University, and obtained her culinary arts degree from Johnson and Wales University.<\/p>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h3 class=\"wp-block-heading\" id=\"h-hand-test\">Hand test<\/h3>\n<p>\u201cThe hand test is a helpful method for gauging the doneness of meat by using the feel of your hand,\u201d says Sullivan.&nbsp;<\/p>\n<p><strong>Here\u2019s how to use your hand as a guide to help test for doneness.<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Raw:<\/strong> Open your palm and press the area below your thumb. This very soft feel matches a raw steak.<\/li>\n<li><strong>Rare:<\/strong> Touch your <strong>thumb to index finger<\/strong> and press the base of your thumb. This slightly firmer feel matches rare steak.<\/li>\n<li><strong>Medium-Rare:<\/strong> Touch your <strong>thumb to your middle finger<\/strong> and press the base of your thumb. This firmer feel matches medium-rare steak.<\/li>\n<li><strong>Medium:<\/strong> Touch your <strong>thumb to ring finger<\/strong> and press the base of your thumb. This even firmer feel matches medium steak.<\/li>\n<li><strong>Well-Done:<\/strong> Touch your <strong>thumb to pinky<\/strong> and press the base of your thumb. This very firm feel matches well-done steak.<\/li>\n<\/ul>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/lh7-rt.googleusercontent.com\/docsz\/AD_4nXfbQMU5xRmafpSUKx0wBC5N4phvFAf0OIWJSE-axkTyM1tEsKrmfKhLxV4HMfVFYBCb1HDTaTFRk8lrkptje6CtLcZ38txUfGqvKNJsZ4uyoqAZeZP5jl0b5Vx_HtY-rc4o0UM8lA?key=TBPSUX49Al04hnPWgTQpYSfz\" alt=\"\" \/><\/figure>\n<h3 class=\"wp-block-heading\" id=\"h-cake-tester\">Cake tester<\/h3>\n<p><strong>Sullivan also says you can test meat doneness with a cake tester. <\/strong>(A cake tester is a thin metal skewer used to check if baked goods are done.)&nbsp;<\/p>\n<p>It&#8217;s a technique often used by chefs in restaurants as an alternative to a meat thermometer.&nbsp;<\/p>\n<p>Here\u2019s how it\u2019s done:<\/p>\n<p><strong>Step 1<\/strong>: Insert a cake tester, or thin skewer into the thickest part of the meat. Leave it in for about 3 seconds.<\/p>\n<p><strong>Step 2<\/strong>:\u00a0 Remove the tester, and lightly press it to your wrist.\u00a0<\/p>\n<p><strong>Step 3<\/strong>: Assess the tester\u2019s temperature, If it feels:<\/p>\n<ul class=\"wp-block-list\">\n<li>Cold: the meat is rare<\/li>\n<li>Warm: it\u2019s medium-rare<\/li>\n<li>Hot: the meat is well-done<\/li>\n<\/ul>\n<p>Keep in mind: If you\u2019re cooking a poultry protein, like a chicken breast or turkey leg, it should be closer to white than pink when you cut into it. If it\u2019s pink and has pink juices running out, it may not be done.&nbsp;<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-pro-tips-to-avoid-overcooking-nbsp\">Pro Tips to Avoid Overcooking&nbsp;<\/h2>\n<p>When you\u2019re hungry, it\u2019s tempting to crank up the heat to cook your meat faster. But, <a href=\"https:\/\/blog.myfitnesspal.com\/healthy-snacks-to-support-your-immune-system\/\">nosh on some veggies<\/a> and let the meat cook according to the recommended recipe temperature to avoid overcooking.&nbsp;<\/p>\n<p>Try these other tips from Sullivan to get the most out of your meat:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Watch the time and temperature<\/strong>: Cook meat slowly over medium heat to avoid burning or drying it out.<\/li>\n<li><strong>Let it rest before cutting<\/strong>: Give meat a few minutes to rest after cooking so the juices can redistribute. Cutting too soon can cause them to run out, leaving the meat dry.<\/li>\n<li><strong>Use the right methods<\/strong>: Slow-cooking or braising with liquid keeps meat tender and juicy\u2014especially helpful if you\u2019re not using a thermometer.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"h-frequently-asked-questions-faqs\">Frequently Asked Questions (FAQs)<\/h2>\n<div class=\"schema-faq wp-block-yoast-faq-block\">\n<div class=\"schema-faq-section\" id=\"faq-question-1746038004022\">\n<h3 class=\"schema-faq-question\" style=\"font-weight: 600;margin-block-start: 8px;margin-block-end: 16px\"><\/h3>\n<p><strong>What\u2019s the safe internal temperature for different meats?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Safe cooking temps depend on the type of meat. Steaks and chops should hit 145\u00b0F, ground meats need 160\u00b0F, and all poultry (including ground) should reach 165\u00b0F (<a href=\"https:\/\/www.usda.gov\/about-usda\/news\/blog\/2022\/10\/03\/cooking-meat-it-done-yet\">1<\/a>, <a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/safe-temperature-chart\">2<\/a>).<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1746038027288\">\n<h3 class=\"schema-faq-question\" style=\"font-weight: 600;margin-block-start: 8px;margin-block-end: 16px\"><\/h3>\n<p><strong>Why is my chicken still pink even though it\u2019s at 165\u00b0F?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Even if your chicken looks a little pink, it can still be fully cooked if it\u2019s reached 165\u00b0F. Things like bone marrow, freezing, or nitrites in the feed can all cause that pink tint (<a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/color-meat-and-poultry\">3<\/a>).\u00a0<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1746038052048\">\n<h3 class=\"schema-faq-question\" style=\"font-weight: 600;margin-block-start: 8px;margin-block-end: 16px\"><\/h3>\n<p><strong>How long should meat rest after cooking?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Allowing the meat to rest for a minimum of 3-minutes is usually recommended (<a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/safe-temperature-chart\">2<\/a>). If you are serving the meat a bit later, be sure to wrap it in aluminum foil and let it rest, covered, to keep the meat warm.\u00a0<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1746038061104\">\n<h3 class=\"schema-faq-question\" style=\"font-weight: 600;margin-block-start: 8px;margin-block-end: 16px\"><\/h3>\n<p><strong>Can I eat steak if it\u2019s still red in the middle?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Yes, depending on your preference, you can still consume steak with a slight red color in the center. Just make sure it\u2019s cooked to 145\u2109 for food safety.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1746038076990\">\n<h3 class=\"schema-faq-question\" style=\"font-weight: 600;margin-block-start: 8px;margin-block-end: 16px\"><\/h3>\n<p><strong>Do I need to let my meat come to room temperature before cooking?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">\u201cNo, it\u2019s not really worth the hassle,\u201d says Sullivan. \u201cBut if you do let meat sit out, make sure it\u2019s for less than 2 hours to keep things safe (<a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/how-temperatures-affect-food#:~:text=Bacteria%20grow%20most%20rapidly%20in,of%20refrigeration%20over%202%20hours.\">4<\/a>).\u201d<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1746038088025\">\n<h3 class=\"schema-faq-question\" style=\"font-weight: 600;margin-block-start: 8px;margin-block-end: 16px\"><\/h3>\n<p><strong>Why does meat continue cooking after I take it off the heat?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">It\u2019s called carryover cooking\u2014after you take meat off the heat, the outer layers stay hot and keep cooking the inside. This can raise the internal temperature by 5 to 10\u00b0F, depending on the size and thickness of the cut.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-the-bottom-line\">The Bottom Line<\/h2>\n<p>Using a meat thermometer is the safest way to ensure your meat is cooked properly without overcooking it.&nbsp;<\/p>\n<p>If a thermometer isn\u2019t available, dietitian Emily Sullivan with MyFitnessPal recommends using the hand-test and cake-test methods to test for doneness. These quick tests can help prevent overcooking your proteins. Plus, enlisting the help of carryover cooking, moist-heat cooking methods, and of course, common sense, can help make the most out of your protein picks.&nbsp;<\/p>\n<p>The post <a href=\"https:\/\/blog.myfitnesspal.com\/how-to-know-when-your-meat-is-actually-cooked-without-overcooking-it\/\">How to Know When Your Meat is Actually Cooked Without Overcooking It<\/a> appeared first on <a href=\"https:\/\/blog.myfitnesspal.com\">MyFitnessPal Blog<\/a>.<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><a href=\"https:\/\/blog.myfitnesspal.com\/how-to-know-when-your-meat-is-actually-cooked-without-overcooking-it\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you buy pricey steaks, you need to know how to tell when meat is cooked.&nbsp; There\u2019s a lot on the line! Undercooked meat puts you at risk for foodborne illness. And if it\u2019s overcooked? Well, that\u2019s hard earned cash down the drain. And as of March 2025, average grocery prices were approximately 2.4% higher &hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-14474","post","type-post","status-publish","format-standard","hentry","category-fitness"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/14474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14474"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/14474\/revisions"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}