Safe braai temperatures
The internal temperatures that make meat, chicken and fish safe to eat, and how to handle marinades and leftovers.
Colour is a poor guide to whether meat is cooked. A digital probe thermometer is cheap, takes a few seconds, and tells you for certain.
Minimum internal temperatures
These are the safe minimum temperatures published by the United States Department of Agriculture.
| Food | Temperature | Notes |
|---|---|---|
| Chicken and other poultry | 74°C (165°F) | Measure the thickest part of the thigh, away from the bone |
| Boerewors, burgers and other minced meat | 71°C (160°F) | Mincing spreads bacteria through the meat, so it must be cooked through |
| Steaks, chops and roasts of beef, lamb and pork | 63°C (145°F) | Rest for 3 minutes before cutting |
| Fish | 63°C (145°F) | Or until the flesh is opaque and flakes easily |
Many people eat steak and lamb chops below 63°C (145°F). That is a personal choice for whole cuts. It is not safe for sausage, minced meat or chicken.
Using a thermometer
Push the probe into the thickest part of the meat, away from bone and fat. On a sausage, go in through the end. Take the meat off the fire when it reaches the temperature, and let it rest.
Marinades
- Marinate in the fridge.
- A marinade that has held raw meat must not go on cooked food. Set some aside before the raw meat goes in, and use that for basting and serving.
- Use a clean plate for cooked meat. Do not put it back on the plate that carried it raw.
Leftovers
Put leftovers in the fridge within 2 hours. On a hot day, above 32°C (90°F), make that 1 hour.