Food safety, I am sure you hear or see these words often, what does it mean? We could probably discuss this topic at length and maybe we should, for now, I want to highlight the importance of cooking your meat or poultry well.
For the most part; Pork, Lamb, Chicken and Turkey must be well cooked. No part of the meat can be raw. On YouTube, you might come across videos that show people eating raw chicken – Don’t do it!
Oddly enough, Beef is the only type of meat that you can eat rare, medium-rare, medium or well-done, depending on your preference.
Here is a reference guide to help you. Use a thermometer, a simple meat thermometer will do, no batteries or a Smartphone required.
|Red Meat, Type||Oven °C/°F||Timing|
|Beef, rib roast, bone-in;|
4 to 8 pounds
|162 / 325||23 to 30 min/lb||Minimum Internal Temperature & Rest Time|
145 °F and allow to rest for at least 3 minutes
|Beef, rib roast, boneless; |
|162 / 325||39 to 43 min/lb|
|Beef, eye round roast;|
2 to 3 pounds
|162 / 325||20 to 22 min/lb|
|Beef, tenderloin roast, whole; 4 to 6 lbs||218 / 425||45 to 60 minutes total|
|Beef, tenderloin roast, half;|
2 to 3 lbs
|218 / 425||35 to 45 minutes total|
|Turkey, whole;||162 / 325||30 min/lb||Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.|
165 °F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast.
|Chicken, whole; 4 to 8 pounds||190 / 375||20 to 30 min/lb|
|CAPON, whole; 4 to 8 pounds||190 / 375||20 to 30 min/lb|
|CORNISH HENS, whole;|
18 to 24 oz.
|176 / 350||50 to 60 minutes total|
|DUCK, domestic, whole||190 / 375||20 min/lb|
|DUCK, wild, whole||176 / 350||18 to 20 min/lb|
|GOOSE, domestic or wild, whole||162 / 325||20 to 25 min/lb|
|PHEASANT, young, whole,|
|176 / 350||30 min/lb|
|QUAIL, whole||218 / 425||20 minutes total|
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