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Recipes & Cooking Guides
Expert cooking guides, recipes & tips from Meiers Meats & Fine Foods.
Cook With Confidence
Whether you're grilling a steak, smoking a brisket, roasting a chicken, or preparing pork for dinner, getting the internal temperature right makes all the difference.
Use this guide to help you cook your meat safely and get the doneness you're looking for.
For the most accurate results, always use a reliable meat thermometer.
Pro-Tips
Carryover Cooking: Always remove steak from heat about 5ºF below the target temperature. The meat will continue to cook and rise in temperature while resting
Resting: Allow steak to rest for at least 3–5 minutes before slicing to lock in natural juices.
Safety Note: The USDA officially recommends cooking whole beef cuts to an internal temperature of 145ºf followed by a 3-minute rest. Ground beef should always reach 160ºf
Slice Against the Grain:
Once rested, always slice perpendicular to the direction the meat fibers run. This shortens the muscle fibers for the tenderest, melt-in-your-mouth bite every time!
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