A meat thermometer is a useful piece of equipment for every kitchen. You can use it to confirm that food is cooked to the correct (i.e. safe) temperature, or cook a piece of steak or roast beef to your preferred doneness.
There are a few different types of meat thermometer, but they generally fall into two basic categories:
- Instant-read meat thermometers that you stick into the meat to read the temperature after (or during) cooking, and
- Leave-in meat thermometers that have a probe that stays in the meat while it is cooking. These often have customizable alarms, so there is no risk of forgetting to check and overcooking your meat.
Using a Meat Thermometer
Leave-in meat thermometer
- If you are using a thermometer with a leave-in probe, place it in the cut of meat at the thickest part, trying to ensure that it is in the thickest part, and close to (but not touching) the bone if it has one.
Instant-read meat thermometer
- If you have an instant-read thermometer, insert it into the meat at the thickest part (you are actually trying to find the coolest part of the meat).
- Watch the temperature read-out as you push the probe in – the temperature should keep dropping as the probe heads towards the deepest part of the meat. When it starts to rise again you’ve gone too far. The minimum point is the temperature reading you should go by.
What temperature should I cook the meat to?
Use our hand guide below to calculate the temperature you should cook your meat to.
| Meat | Temperature |
| Beef – rare | 120-125°F / 49-52°C |
| Beef – medium-rare | 130-135°F / 55-57°C |
| Beef – medium | 140-145°F / 60-63°C |
| Beef – medium-well | 150-155°F / 65-68°C |
| Beef – well done | 160°F / 71°C and above |
| Lamb – rare | 135°F / 57 °C |
| Lamb – medium-rare | 140-150°F / 60-65°C |
| Lamb – medium | 160°F / 71°C |
| Lamb – well done | 165°F / 74°C and above |
| Chicken | 165-175°F / 74-80°C |
| Turkey | 165-175°F / 74-80°C |
| Pork | 145°F / 63°C |
| Ground poultry | 165°F / 74°C |
| Ground meat, patties | 160-165°F / 71-74°C |
