![]() These barrels were called “butts.” Since the practice was common in New England, pork shoulder was dubbed “Boston butt.” The official explanation is that this cut of meat was often packed and distributed in barrels during colonial times. For that reason, it’s often confused with the cut known as pork shoulder, which is located a bit farther down the foreleg.Īs for the “Boston” moniker, experts are divided about where it came from. About Pork Buttĭespite the misleading name, pork butt is a fatty cut that’s taken from the shoulder of the pig. In any case, 200 degrees is a good rule of thumb to follow. Some pitmasters say you should pull it from the grill at 195 degrees, while others claim that it’s better to wait until the thermometer reads 203 degrees. Pork butt is done when it reaches an internal temperature of 200 degrees Fahrenheit. TIP 4: Insert the thermometer into the thickest part of the joint and ensure it is not touching the bone.7 Final Thoughts Pork Butt Internal Temperature TIP 3: All meat should be allowed to rest for 10 to 15 minutes otherwise the juices will drain out and the meat will be dry. With this in mind, the meat should be removed from the oven 3˚ C before it reaches the desired temperature. TIP 2: Keep in mind that once you achieve a cooking temperatures when you remove the meat from the heat, the meat will continue to increase about another 3˚ C in temperature. See each type of meat under Ingredients to understand which cuts of meat require short cooking times. Cuts such as beef cheek or brisket will require long periods of time to soften the meat so these cooking temperatures are not that relevant. TIP 1: These cooking temperatures are a guide for cuts of meat which require short cooking times. ![]() *All poultry should be cooked to 74 ˚ C (165 ˚ F) to ensure any bacteria is eliminated. *Pork should be cooked to 65 ˚ C (145 ˚ F) to ensure any bacteria and parasites are eliminated. Well-done (completely cooked and probably charred on the outside): 71 ˚ C (160 ˚ F) Medium (lightly pink on the inside): 60 to 65 ˚ C (140 to 145 ˚ F) If children, elderly, or immunity compromised individuals are eating then I follow these guidelines. *I would be remiss to not tell you that relevant health authorities recommend to cook veal joints, chops, and steaks to 65 ˚ C (145 ˚ F) and ground meat to 71 ˚ C (160 ˚ F). ![]() *I would be remiss to not tell you that relevant health authorities recommend to cook beef and lamb joints, chops, and steaks to 65 ˚ C (145 ˚ F) and ground meat to 71 ˚ C (160 ˚ F). Medium well (no pink on the inside): 65 ˚ C (145 ˚ F)īen cotto (Well-done – completely cooked and probably charred on the outside): 70 ˚ C (160 ˚ F) Medium rare (reddish pink inside): 55 ˚ C (130 ˚ F)Ī punto (Medium – lightly pink on the inside): 60 to 65 ˚ C (140 to 145 ˚ F) ![]() Beef*Īl sangue (Rare – very red inside): 51 ˚ C (125 ˚ F) When you order steaks of beef or lamb chops in a restaurant they will ask you how you want it cooked and they are referring to the options below. Anyone ordering well-done meat is definitely considered to not know anything about food. ![]() In fact, there is snobbism amongst some about meat which is cooked well-done. It may seem strange to some of you that someone would want their beef or lamb cooked less than completely cooked but this is considered highly desirable as the meat is more juicy and flavourful. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |