Independent buying guidance · US editionHow we work
Gearjury
All categories
All categories
Meat thermometersView all 84 →
By foodTurkeyChickenSteakPrime ribPorkPork chopsShow all (30) →
By cooking methodOven safeOvenSmokerSmokingDigital ovenDeep fryShow all (16) →
By typeWirelessInstant readDigitalBluetoothDigital instant readQuick readShow all (40) →
BrandsThermoProTaylorMEATERThermoWorksThermapenWeberShow all (18) →
Best picksGood Meat Thermometers for Every Kind of Cook
Dash camsView all 79 →
By vehicleMotorcycleTruckTeslaSemi truckMercedesMercedes benzShow all (25) →
By featureFront rearWirelessRear view mirrorMode parking360MirrorShow all (97) →
Installation and accessoriesInstallHardwire kitMountMicro sd cardSd cardHardwireShow all (32) →
BrandsVIOFOGarminVantrueREDTIGERBlackVueROVEShow all (19) →
Best picksBest Dash Cams for Cars in 2026
Air purifiersView all 3 →
Best picksBest Air Purifier for Bedroom in the US
Buying guideHow to Choose an Air Purifier for Your Home
Head to headLevoit Core 300S-P vs Blueair 511 vs Coway Mighty
Best picksBest Air Purifier for Bedroom in the US: Quiet Models Compared
TrendingGood Meat Thermometers for Every Kind of CookBest Wireless Meat Thermometers for Grilling and…How to Use a Meat Thermometer CorrectlyThermoPro Meat Thermometers

Category hub

USDA Meat Thermometer Guidance for Safe Cooking

USDA recommends measuring internal temperature rather than judging safety by color. Put the sensing area in the thickest part, avoid bone and follow the food-specific endpoint and rest time.

USDA meat thermometer guidance centers on measuring the food's internal temperature in the correct location. Appearance is not a dependable safety test. The official chart distinguishes whole cuts, ground meats, poultry and leftovers, and some foods require a rest after reaching the listed temperature.

Our picks

Top picks

Compare them side by side →

More topics

1
USDA Free Meat Thermometer Programs and Resources

Common questions

Questions before you buy

What temperatures does USDA recommend for meat?

The endpoint depends on the food. USDA lists 145°F plus at least a three-minute rest for whole beef, pork, veal and lamb cuts; 160°F for ground meats in that group; and 165°F for poultry.

Where should a food thermometer be inserted?

Place the sensing area in the thickest portion, away from bone, fat and gristle. For thin foods, insert from the side toward the center.

Does USDA approve specific meat thermometer brands?

USDA guidance explains thermometer types and safe use; do not treat marketing language as a brand endorsement. Choose an instrument suited to the food and check its instructions.

Should I rely on meat color instead of temperature?

No. USDA advises using a food thermometer because color and texture alone cannot confirm a safe internal temperature.