Internal temperatures of meat

Braai Information

The most sure fire way to be 100% certain that your meat is perfectly braaied every time is to use a digital meat/food thermometer. Make sure it’s not too raw and also not too dry by simply measuring the internal temperature of the meat and taking it off the braai grid when the meat reaches the optimal temperature. My advice is:

  • Steak: 55 – 57 Celsius
  • Lamb: 63 Celsius
  • Pork: 70 Celsius
  • Chicken: 77 Celsius
  • Ostrich: 70 Celsius