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9 Degree of doneness and core temperatures For meat: Rare 45–50 °C Medium 55–60 °C Well-done 65–70 °C For fish: Lightly cooked 52–60 °C Well-done 65–70 °C Quality of meat When buying meat, always try to apply the “fingerprint test”. Meat should feel nice and firm when you press on it. This applies to all types of meat, be it beef, pork, lamb or game. When applying the low temperature cooking approach, you should always use fresh meat and not meat that has been frozen and then defrosted. This is because meat ages, both during low temperature cooking and while frozen. If this ageing process has progressed too far, the meat will become “over-mature” while slow roasting, giving it a mushy consistency. After buying meat, always remove it from its packaging, store it in a clean container, and place it on the top shelf of your refrigerator until further use. The maximum storage time depends on the size of the piece of meat. The larger it is, the longer you can store it. However, we always recommend preparing meat for eating straight away as that is when it tastes best. When using a refrigerator, you can store game for no more than 2 to 3 days, pork for no more than 3 days, and beef and lamb for no more than 4 or 5 days.