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Is meat cooked if the juices are pink?

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Many a time have I encountered this situation, whether I'm pan-frying or roasting- the meat fibres seem to be thoroughly cooked, but the juices within the meat still have a pinkish tinge to them. This has baffled me. What actually is considered cooked? Is there a difference between meat-cooked and juice-cooked? O_O
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RayF
22218
Oct 30, 2018
Temperature is the ONLY guide for meat.
RayF
22218
Sep 28, 2018
I cut myself once and my juices were kinda pink-ish too!
phoenixsong
1055
Sep 28, 2018
RayFHmm, that shouldn't be the case. Try cutting yourself again- if results are the same, something could be wrong with your eyes or brain, or it could mean that you're contaminated!
PS: On another note, you could be self-consumed at the moment; this is a thread with regards to food, mister. I hope you didn't get diarrhoea after that, with the possibility that you're contaminated :)
RayF
22218
Sep 28, 2018
phoenixsongWas okay until I read your response--no diarrhea, but had to induce vomiting!
GunsOfBrixton
911
Sep 14, 2018
As a longtime griller/smoker, I will say that one of the biggest leaps I made in the quality of my cooking output was when I completely left behind the idea of cooking by time or "eyeballing" and invested in a good meat thermometer. The most reliable way to know if a meat is at the level of doneness you want is truly to check its temperature. I use an Alpha Grillers thermometer I got from Amazon, and it works great.
It will give you peace of mind to know the food is done, and keeps you from over-cooking "just in case."
A typical conversation when I'm cooking goes like this:
Wife: "How long 'til dinner's ready?" Me: "20 degrees"
phoenixsong
1055
Sep 14, 2018
GunsOfBrixtonHahaha I like your reply to her! Guess it is time to pull out my Lavatools pro duo... Prior to this, I liked to do guesswork, but sometimes estimates can be off- there are just too many factors. Indeed, internal temperature can't go wrong
Heefty
1387
Sep 14, 2018
What kind of meat are you asking about? It makes a huge difference on the answer to this question...
Heefty
1387
Sep 15, 2018
The juices for pork and poultry should be clear, but the better way to find out is by using a meat thermometer. There's no guess work that way.
phoenixsong
1055
Sep 15, 2018
HeeftyYep, that I'll do! Thanks ^^
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