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I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats?

1) pork
2) bison
3) beef
4) chicken

Ching Chong
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stephcurry69
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2 Answers2

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Because we don't know how hot your skillet is, how much ground meat you use and in which form the meat comes (as a thick patty or loose), you will have to use thermometer. The safe temperature of chicken and pork is the same like the safe internal temperature since there are bacterica inside the piece of meat and the suggested temperature already regards this.

Pork: 150 F or 66° C
Chicken: 170 F or 76°C
Beef and probably bison, too: 170°C or 76°C

If you want to cook loose ground meat (and measuring the internal temperature is difficult), cook it until the meat is not red/pink anymore.

Community
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Ching Chong
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  • @Joe: Uhm, because of these variables I suggested to go by temperature, not by time and in doubt, to cook until the meat isn't pink/red anymore. Maybe I didn't emphasized enough the crucial part due to my mediocre English. – Ching Chong Oct 27 '14 at 17:11
  • I think it was more my responding to messages while 1/2 asleep this morning. – Joe Oct 27 '14 at 18:26
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You cook any type of meat until no blood or pink is visible. I cook my meat whether it's beef or chicken until done. I do not use a temp stick or gauge to measure the temp. I have been cooking since I was 13, I guess you can say it comes automatic. Over a medium heat I cook ground beef until it is brown, strain excess oil off and that's it.

Debbie M.
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Roberta Cherry
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  • While this will generally make things safe, it's misleading. A lot of things are safe already even when some pink remains. (And there's no blood involved at all. [The red in meat is myoglobin in muscle, not hemoglobin in blood.](http://cooking.stackexchange.com/questions/24208/why-is-meat-red)) – Cascabel Nov 23 '15 at 18:33