The Meat Thermometer Guide: Where to Check and What the Number Means

The number on a food thermometer is only useful if the tip is in the right place. Aim for the center of the thickest part. On a thin burger or chop, approach from the side so the probe tip sits in the middle rather than passing through to the hot pan or grill. Avoid bone, fat pockets, and the metal cooking surface. Check more than one piece if their sizes differ. USDA also explains where to place a food thermometer, including checking thin patties from the side.

The FoodSafety.gov safe-minimum chart lists 145°F plus 3 minutes' rest for whole beef, lamb, and pork steaks/chops/roasts; 160°F for ground meat; and 165°F for poultry, including thighs and ground poultry. Leftovers reheated later need 165°F. The distinction between a whole steak and a burger is important: grinding changes which parts of the meat become internal surfaces.

If the reading is below the safe minimum, return the meat to heat and check again. A rest period required for whole cuts starts when the meat reaches its safe minimum; it does not turn a clearly under-temperature piece into a safe one.

“The juices run clear.” Juice color cannot certify safety. “The recipe said eight minutes.” Thickness, starting temperature, and grill heat vary. “One piece was done, so all are done.” Different pieces can finish at different times.

Ask the community: Which meat do you still find hardest to measure accurately?