Where should a meat thermometer be placed to accurately gauge doneness?

• A. Center of the meat
• B. Surface of the meat
• C. Thickest part of the meat
• D. Near the bone

Answer: (C)

To gauge doneness accurately, insert the thermometer into the interior, specifically the thickest part of the meat. This location best represents the overall internal temperature because it’s least affected by surface heat and won’t be skewed by fat or bones. The surface can read hotter or cooler than the inside, leading you to think the meat is done when it isn’t. Near the bone can conduct heat and give a falsely high reading, making the meat seem safer than it is inside. By aiming for the thickest part, you get a reliable measure of when the interior reaches the safe, desired temperature, and you can account for carryover cooking as the meat rests.