How to use a meat thermometer
- Push the probe into the thickest part of the meat, away from bone and fat, which read differently.
- Take meat out of the oven or pan a few degrees before the target. It keeps cooking while it rests, usually by 2–5 °C (3–10 °F) for roasts.
- Rest steaks for about 5 minutes and roasts for 10–20 minutes before carving, so the juices settle.
Doneness vs. food safety
The doneness temperatures are what chefs aim for. Official food safety guidance (USDA) is more conservative: 63 °C / 145 °F with a 3-minute rest for whole cuts of beef, pork, lamb and veal, 71 °C / 160 °F for minced meat, and 74 °C / 165 °F for all poultry. Young children, pregnant people, older adults and anyone with a weakened immune system should follow the safe minimums.