In The Kicthen
Cooking Temps
Below are two recommendations for cooking meat. The first is the suggested range - the temperature that true meat lovers are likely to use when cooking the meat. The second is the USDA-recommended temperature range, which we feel is too high to ensure maximum flavor and juiciness. But the ultimate decision on this matter lies with the cook.
| Type of Meat | Suggested Internal Temperatures | USDA Recommended Internal Temperatures |
|---|---|---|
| Beef/Lamb | 120˚-165˚F | 140˚-170˚F |
| Pork | 145˚-165˚F | 170˚F |
| Chicken | 160˚-165˚F | 180˚F |
| Turkey (unstuffed)* | 160˚-165˚F | 180˚F |
Information excerpted from: The Grassfed Gourmet Cookbook - by Author & Farmer Shannon Hayes
Tips for the Perfect Steak!
- Thaw in fridge, bring to room temperature just before cooking. (Never defrost in microwave.)
- Pat dry steak, coat with oil and season to taste.
- For best results, cook on charcoal or gas grill. (Otherwise use cast iron for pan frying.)
- Sear and cook with high heat. Best when internal temperature does not exceed 120° - 145°.
- Use thermometer to ensure you DO NOT overcook!
- Allow steak to rest in warm area for 5-8 minutes.