Cooking meat to perfection is both an art and a science. The most reliable way to ensure your meat is neither undercooked nor overdone is by using a meat thermometer. Whether you’re a seasoned chef or a home cook, understanding how to properly use a meat thermometer can make all the difference. In this guide, we’ll explore the different types of meat thermometers, how to use them, and why they are essential tools in any kitchen.

Why Use a Meat Thermometer?

Cooking meat is all about achieving the perfect balance between flavour, texture, and safety. Undercooked meat can be unsafe to eat, while overcooked meat can become dry and lose its flavour. A meat thermometer takes the guesswork out of cooking by providing an accurate internal temperature reading, ensuring that your meat is cooked to the desired level of “doneness”. It’s a brilliant tool for food safety, perfect cooking and also consistency.

Types of Meat Thermometers

There are several types of meat thermometers, each with their own advantages and ideal use cases. Here’s a breakdown of the most common types:

Digital Instant-Read Thermometers

Digital instant-read thermometers are best for quick temperature checks. Insert the probe into the thickest part of the meat, and within a few seconds, you’ll get an accurate temperature reading. They are fast, accurate, and easy to read. Perfect for checking your meat right before serving. However, it cannot be left in the meat while it cooks.

Dial Oven-Safe Thermometers

Dial oven-safe thermometers are best for monitoring the temperature of meat as it cooks. This type of thermometer can be inserted into the meat before cooking and left in the oven or grill, allowing you to monitor the temperature throughout the cooking process. It provides real-time temperature updates which is ideal for larger cuts of meat that take longer to cook. However, it can be slower to respond compared to digital thermometers and can be slightly less accurate.

Digital Probe Thermometers with Timers

Digital probe thermometers with timers are best for precise temperature control during cooking. They work by inserting a probe into the meat and are connected to a digital display unit outside the oven or grill. Many models come with timers and alarms that alert you when your meat reaches the desired temperature. This allows continuous monitoring without opening the oven or grill. Ideal for roasts and other large cuts. However, they can be more expensive and require careful handling to avoid damaging the probe wire.

Wireless Remote Thermometers

Wireless remote thermometers are best for monitoring meat from a distance. Similar to digital probe thermometers, but with a wireless transmitter that sends temperature data to a remote receiver. Some models even connect to your smartphone via Bluetooth or Wi-Fi. These let you monitor the temperature from anywhere, even if you’re not in the kitchen. Great for multitasking but can be more complex to set up and use and typically have a higher price point.

Infrared Thermometers

Infrared thermometers are best for surface temperature readings. They use infrared technology to measure the surface temperature of meat without making contact. Quick and easy to use, whilst being ideal for checking the surface temperature of grills, pans, or seared meat. However, they cannot measure internal temperature, so it should be used alongside another type of thermometer.

How to Use a Meat Thermometer

Using a meat thermometer is straightforward, but there are a few tips to ensure accuracy. This starts with inserting the probe correctly. To get the most accurate reading, insert the thermometer into the thickest part of the meat, avoiding bone, fat, or gristle. For poultry, insert it into the inner thigh area near the breast, making sure it doesn’t touch bone.

Next, Familiarise yourself with the recommended internal temperatures for different types of meat:

Beef, Lamb, Veal (steaks, roasts): 125°F (rare) to 160°F (well-done)

Pork: 145°F (followed by a 3-minute rest)

Chicken, Turkey: 165°F

Ground Meat (beef, pork, lamb): 160°F

Fish: 145°F

Meat continues to cook after it’s removed from heat due to residual heat (carryover cooking). To account for this, remove the meat from the oven, grill, or stove when it’s about 5-10°F below your target temperature, and let it rest. The temperature will rise to the desired level as it rests.

Finally, always clean your thermometer before and after use to prevent cross-contamination. Some thermometers can be calibrated to ensure accuracy—check the manufacturer’s instructions for details.

Get In Touch

A meat thermometer is an indispensable tool for any cook who takes pride in their craft. By understanding the different types of thermometers and how to use them, you can enhance your meat-cooking game, ensuring that every steak, roast, or poultry dish you serve is cooked to perfection. This A Guide to Meat Thermometers will hopefully help!However, in order to use your new-found knowledge of thermometers, you’re going to need to purchase some fantastic meat. Fortunately for you, you’re already in the right place!

At Burts Catering Butchers, if local to us, we extend our services with a convenient home delivery option. This ensures that cuts of nutritious and delicious meat are delivered straight to your doorstep.

We are a catering butcher who works across the South East of the UK, delivering quality meat to hotels, restaurants, pubs and brasseries as well as schools and event venues. If you are looking for a reliable and quality butcher to deliver your meat then please get in touch at 01424 730417 or by filling out our enquiry form. We’re here to assist you every step of the way including useful information such as detailed above in our guide to meat thermometers.