Rare beef is cooked to 140° F, and myoglobin's red color remains unchanged. This is more a textural thing than a safety thing though, I believe. When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is. The carcasses were often hung for a time to improve the meat by … Pheasant is quite lean so cooking it completely makes it very dry. The color of cooked meat and poultry is not always a sure sign of its degree of doneness. A pink color can also be formed in slow cooked meat Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. Is Pink Turkey Meat Safe? cooked ground beef, pink color can show up with levels as low as 5 parts per million - that is 5 milligrams per kilogram of beef. As meat sits in the refrigerator or freezer, its color can become slightly lighter or darker. Only by using a food thermometer can you accurately determine that a meat has reached a safe temperature. Birds are supplied both to hunting preserves/estates and restaurants, with smaller numbers being available for home cooks. The cured meat color can be on the surface if the contamination occurs during the cooking process but will be throughout the meat product if it occurred earlier. Learn how to tell when a duck breast is properly cooked with Great British Chefs, and find out more cooking tips and tricks on our website. This alone does not mean it has gone bad. The proper temperature to cook a medium-rare steak is 130 F to 135 F. However, according to foodsafety.gov, beef, lamb, and pork should be cooked to at least 145 (or above if desired).Keep in mind that the lower temperatures in the chart for rare and medium-rare meat are … The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Pheasant farming is a common practice and is sometimes done intensively.