Final answer:
To take the temperature of vacuum packed meat, use a meat thermometer and insert it into the thickest part of the meat. The safe internal temperature for cooked meats is 145 degrees Fahrenheit (63 degrees Celsius). Vacuum packaging does not affect the cooking process or the temperature at which the meat should be cooked.
Step-by-step explanation:
The temperature of vacuum packed meat should be taken using a meat thermometer. Insert the thermometer into the thickest part of the meat, making sure it does not touch bone or fat. For example, if you are cooking a steak, insert the thermometer into the center of the steak.
Once the thermometer is inserted, wait for a few seconds until the temperature reading stabilizes. Then, check the temperature on the thermometer's display. The safe internal temperature for cooked meats, such as beef, pork, lamb, and veal, is 145 degrees Fahrenheit (63 degrees Celsius).
It is important to note that the temperature of vacuum packed meat should be taken after cooking, as vacuum packaging does not affect the cooking process or the temperature at which the meat should be cooked.