How to know when the meat has actually been cooked without the meat

If you buy expensive steaks, you need to know how to tell when to cook meat.

There are many online! Undercooked meat puts you at risk of food getting sick. If overcooked? Well, it’s hard to make money. As of March 2025, average grocery prices were 2.4% higher than in March 2024 (CPI) data (CPI) data (5).

Cooking meat just right means you can get the most value from your food budget.

That’s why I’m breaking down how to tell when to cook meat – so it’s safe, juicy, and never overdo it.

If you are using Diner To get more protein-packed meals on the table, you will definitely need these tips in the back pocket.

The best way to tell if the meat is cooked: Meat thermometer

The gold standard of Temping Meat is a good old meat thermometer.

According to the USDA, a meat thermometer is the only way to determine if proteins are cooked to a safe internal temperature ((1).

If you are cooking meat, you should consider investing and using a meat thermometer every time and juicy, cooked steak, chicken and pork every time.

The correct way to use a meat thermometer

If you are not using it correctly, there is no point in using it! So keep these tips in mind when you pull out your meat thermometer to cool down your protein choices:

• Insert a clean meat thermometer into the thickest part of the protein.
• Avoid hitting bones, fat or naked eyes for the most accurate readings.
• Place the thermometer in place for 15 seconds to get an accurate reading.
• For larger proteins (think: whole chicken or cattle ket), please temporarily multiple areas to ensure concentration.

Safe internal temperature

The safe internal temperature varies depending on the protein you cook (1,,,,,2). Screenshot and print this chart so that if you need a gentle reminder, you can glue it into the refrigerator!

meat	Safe temperature of the agent
Beef, pork, lamb, veal (steak, grilled, ribs)	145℉
Poultry (whole bird, breasts, thighs, etc.)	165℉
Minced meat (beef, pork, lamb, veal)	160℉
Ground poultry (chicken, Türkiye)	165℉

How to check meat flavor without a thermometer

So, you don’t have a thermometer yet. Don’t stress it! Get some chef secret help to test whether a particular meat is completed.

According to Emily Sullivan, registered dietitian at MyFitnessPal, manual testing and cake testing methods are two quick ways to check concentrations. 

However, remember that these are best used for whole meats, such as steak, ribs or barbecue. They are not for grinding meat.

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About the Expert

Elizabeth Shaw, MS, RDN, CPTis a nutrition expert, four-time recipe author and an early nutrition pioneer in the field of fertility nutrition. She is the president and owner of Shaw Simple Swaps, a U.S.-based nutrition communications and consulting company.

Emily Sullivanis the food data curator of MyFitnessPal. She received her bachelor’s degree and completed her dietary internship at Ohio State University, and received her culinary arts degree from Johnson and the University of Wales.

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Manual testing

“Hand-hand testing is a useful way to measure meat by using the feeling of your hands,” Sullivan said.

Here is how to use your hands as a guide to help test cleverness.

• Born: Open your palm and press the area below your thumb. This very soft feel matches the original steak.
• Rare: Touch yours Thumbs to index finger And press the bottom of your thumb. This feeling is slightly firmly paired with rare steaks.
• Zhonglei: Touch yours Thumb to your middle finger And press the bottom of your thumb. This firm feel matches the rare steak in the middle.
• Medium: Touch yours thumb And press the bottom of your thumb. This even more firm feeling paired with the mid steak.
• well done: Touch yours Thumb to little finger And press the bottom of your thumb. This very firm feeling matches the well-made steak.

Cake tester

Sullivan also said you can test the meat flavor with a cake tester. (A cake tester is a thin metal string used to check whether baked goods are finished.)

This is a technique commonly used by chefs in restaurants that can replace meat thermometers.

Here’s how it is done:

Step 1: Insert the cake tester or thin skewers into the thickest part of the meat. Put it in for about 3 seconds.

Step 2: Remove the tester and gently press it on your wrist.

Step 3: Evaluate the temperature of the tester, if you feel:

• Cold: Very little meat
• Warm: It is rare
• Hot: The meat is well cooked

Remember: If you are cooking poultry protein, such as chicken breast or turkey legs, it should be closer to white than pink. If it is pink and the pink juice runs out, it may not be done.

Professional tips to avoid overcooking

When you are hungry, it is easy to increase the calories to cook meat faster. but, On some vegetables And let the meat be cooked according to the recommended recipe temperature to avoid overcooking.

Try Sullivan’s other tips to make the most of your meat:

• Observe time and temperature: Cook the meat slowly over medium heat to avoid burning or drying.
• Let it rest before cutting: Give the meat a few minutes to rest after cooking so that the juice can be redistributed. Cutting too early will cause them to run out and dry the meat.
• Use the correct way: Slowly cooked or simmered in liquid can make the meat soft and juicy – especially helpful if you are not using a thermometer.

FAQs (FAQs)

Bottom line

Using a meat thermometer is the safest way to ensure that the meat is cooked correctly without overcooking.

If there is no thermometer, Emily Sullivan, a dietitian with MyFitnessPal, recommends using manual testing and cake testing methods to test the concentration. These quick tests can help prevent overcooking of proteins. Also, invite carry-over cooking, humid heating cooking methods, of course, common sense can help you make the most of your protein selection.

Posts How to know when the meat has actually been cooked without the meat Appear first MyFitnessPal Blog.

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