{"id":1227,"date":"2026-03-24T20:23:36","date_gmt":"2026-03-24T20:23:36","guid":{"rendered":"https:\/\/maquinariacarneypescado.com\/la-temperatura-ideal-para-cocinar-cada-tipo-de-carne\/"},"modified":"2026-03-24T20:27:19","modified_gmt":"2026-03-24T20:27:19","slug":"ideal-internal-temperatures-for-all-meats","status":"publish","type":"post","link":"https:\/\/maquinariacarneypescado.com\/en\/ideal-internal-temperatures-for-all-meats\/","title":{"rendered":"Ideal internal temperatures for all meats"},"content":{"rendered":"<p data-path-to-node=\"45\">A great cook relies on a meat thermometer. <b data-path-to-node=\"45\" data-index-in-node=\"43\">Internal temperature<\/b> is the only foolproof measurement to guarantee safety and perfect texture.<\/p>\n<h2 data-path-to-node=\"46\"><b data-path-to-node=\"46\" data-index-in-node=\"0\">1. Beef: The Doneness Scale<\/b><\/h2>\n<ul data-path-to-node=\"47\">\n<li>\n<p data-path-to-node=\"47,0,0\"><b data-path-to-node=\"47,0,0\" data-index-in-node=\"0\">Rare:<\/b> 52\u00b0C &#8211; 55\u00b0C.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"47,1,0\"><b data-path-to-node=\"47,1,0\" data-index-in-node=\"0\">Medium:<\/b> 60\u00b0C &#8211; 63\u00b0C.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"47,2,0\"><b data-path-to-node=\"47,2,0\" data-index-in-node=\"0\">Well Done:<\/b> 71\u00b0C+.<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"48\"><b data-path-to-node=\"48\" data-index-in-node=\"0\">2. Poultry: Zero Risks<\/b><\/h2>\n<ul data-path-to-node=\"49\">\n<li>\n<p data-path-to-node=\"49,0,0\"><b data-path-to-node=\"49,0,0\" data-index-in-node=\"0\">Breast and Turkey:<\/b> 74\u00b0C (165\u00b0F). Must be fully cooked.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"49,1,0\"><b data-path-to-node=\"49,1,0\" data-index-in-node=\"0\">Thighs:<\/b> Up to 77\u00b0C (170\u00b0F) for better tenderness.<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"50\"><b data-path-to-node=\"50\" data-index-in-node=\"0\">3. Pork: Don&#8217;t Fear the Pink<\/b><\/h2>\n<ul data-path-to-node=\"51\">\n<li>\n<p data-path-to-node=\"51,0,0\"><b data-path-to-node=\"51,0,0\" data-index-in-node=\"0\">Loin and Tenderloin:<\/b> 63\u00b0C (145\u00b0F). Safe, tender, and juicy.<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"52\"><b data-path-to-node=\"52\" data-index-in-node=\"0\">4. Lamb: Flavor and Juiciness<\/b><\/h2>\n<ul data-path-to-node=\"53\">\n<li>\n<p data-path-to-node=\"53,0,0\"><b data-path-to-node=\"53,0,0\" data-index-in-node=\"0\">Medium:<\/b> 60\u00b0C &#8211; 63\u00b0C. The sweet spot for flavor and moisture.<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"54\"><b data-path-to-node=\"54\" data-index-in-node=\"0\">5. Ground Meats: The Safety Standard<\/b><\/h2>\n<ul data-path-to-node=\"55\">\n<li>\n<p data-path-to-node=\"55,0,0\"><b data-path-to-node=\"55,0,0\" data-index-in-node=\"0\">Burgers:<\/b> Must always reach <b data-path-to-node=\"55,0,0\" data-index-in-node=\"27\">71\u00b0C (160\u00b0F)<\/b> to be completely safe.<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"56\"><b data-path-to-node=\"56\" data-index-in-node=\"0\">Conclusion:<\/b> A digital thermometer is your best kitchen tool. You\u2019ll improve safety and discover better textures. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A great cook relies on a meat thermometer. Internal temperature is the only foolproof measurement to guarantee safety and perfect texture. 1. Beef: The Doneness Scale Rare: 52\u00b0C &#8211; 55\u00b0C. Medium: 60\u00b0C &#8211; 63\u00b0C. Well Done: 71\u00b0C+. 2. Poultry: Zero Risks Breast and Turkey: 74\u00b0C (165\u00b0F). Must be fully cooked. Thighs: Up to 77\u00b0C (170\u00b0F) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1223,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ideal internal temperatures for all meats - Maquinaria Carne y Pecado<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maquinariacarneypescado.com\/en\/ideal-internal-temperatures-for-all-meats\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ideal internal temperatures for all meats - Maquinaria Carne y Pecado\" \/>\n<meta property=\"og:description\" content=\"A great cook relies on a meat thermometer. Internal temperature is the only foolproof measurement to guarantee safety and perfect texture. 1. Beef: The Doneness Scale Rare: 52\u00b0C &#8211; 55\u00b0C. Medium: 60\u00b0C &#8211; 63\u00b0C. Well Done: 71\u00b0C+. 2. Poultry: Zero Risks Breast and Turkey: 74\u00b0C (165\u00b0F). Must be fully cooked. 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