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Beef Meat Thermometers for Roasts and Steaks

Use an instant-read probe for steaks and a heat-rated leave-in probe for a roast. In both cases, measure the thickest meat away from bone and fat.

A beef meat thermometer removes the uncertainty that color and firmness leave behind. Choose the format around the cut: quick digital checks suit steaks, while a meat thermometer for a beef roast can track the center throughout a long cook.

Beef Meat Thermometers for Roasts and Steaks

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Common questions

Questions before you buy

Where should a thermometer go in roast beef?

Place it midway into the thickest part, avoiding bone, fat and gristle. Check multiple points on a large or uneven roast.

What is the safe minimum temperature for a beef roast?

USDA lists 145°F and a rest of at least three minutes for whole beef roasts.

Can an instant-read thermometer stay in a roast?

Usually not. Leave it in only when the manufacturer specifically identifies the model as oven-safe.

Why check more than one place in beef?

Thickness and fat distribution create temperature differences, so a single spot may not represent the coolest part.