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

closed as unclear what you're asking by talon8, TFD, Athanasius, Cascabel Nov 23 '15 at 19:06

Please clarify your specific problem or add additional details to highlight exactly what you need. As it's currently written, it’s hard to tell exactly what you're asking. See the How to Ask page for help clarifying this question. If this question can be reworded to fit the rules in the help center, please edit the question.

  • Hello and welcome to Seasoned Advice! Is this a homework question? – Cindy Oct 27 '14 at 7:51
  • Are you talking about patties? If so, how thick? – GdD Oct 27 '14 at 8:14
  • I assume you mean ground meat, as in separate particles. In general, I'd advise to cook until the pink is gone. Cooking over medium to medium-high should yield doneness in 5-10 minutes. – Jason P Sallinger Oct 27 '14 at 14:00

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.

  • @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

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.

Not the answer you're looking for? Browse other questions tagged or ask your own question.