News & Events

How To Use A Meat Thermometer

Anyone who enjoys eating good quality meat such as ours will more than likely enjoy the cooking of the meat as well, but for anyone who is not confident in cooking meat then I would recommend purchasing a meat thermometer to ensure that you are cooking your meat to your taste.

People's true interpretation of rare etc. is very different from one individual to the next.

Most people are quite particular about the ‘doneness’ of their meat. Try serving a rare roast to someone who enjoys their meat medium or well done …. It’s a recipe for disaster.

To ensure the doneness of your meat use a meat thermometer as this is an accurate way of measuring the internal temperature of the meat during cooking. As meat thermometers vary please ensure you read their guidelines for use before using.

Below is a guide of the internal temperature of meats and poultry.

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Internal minimum temperature of meats and poultry

Product Minimum °f - °c 
Beef (roasts, steaks, and chops)*        
- Rare    140°f     60°c 
- Medium       160°f   70°c 
- Well-done   170°f     75°c
- Casseroles   160°f     70°c
- Whole   180°f   85°c
- Breasts, roasts   170°f    75°c
-Whole     180°f     85°c
-Whole     180°f    85°c
- Fresh (raw)   160°f    70°c
- Precooked (to reheat)   140°f    60°c
Lamb (roasts, steaks, and chops)        
- Medium-rare   145°f   65°c
- Medium   160°f    70°c
- Well-done   170°f    75°c
- Medium   160°f   70°c
- Well-done   170°f    75°c
- Whole   180°f     85°c
- Breasts, roasts   170°f    75°c
-Stuffing (cooked alone or in bird)   165°   73°c
Veal (roasts, steaks, and chops)        
- Medium-rare   145°f    65°c
- Medium   160°f   70°c
- Well-done   170°f   75°c



All recipes and information with regards to dealing in the preparation of food provided by Allums of Yorkshire is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and the safety of the preparation instructions.

Recipes taken from our site and prepared are done so "at your own risk", Allums of Yorkshire is not responsible for any damage, medically or otherwise, resulting in the preparation of food using the instructions or recipes provided on this website. Readers and visitors must take care to check the instructions provided and determine their value and any possible medical condition that may arise from the consumption of the ingredients listed in this site's pages.


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1kg Topside/Silverside Beef Joint
1kg Boneless Rolled Leg of Pork
1kg Boneless Rolled Leg of Lamb
2kg Fresh Chicken

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