Meat Thermometer

Meat Thermometer

Features:

• 2.5" Dial
• 4.75" Probe
• 120°F - 220°F (60°C - 87°C)
• Dishwasher Safe
• Stainless steel body
• Bold numbers for easy reading
• Designed to be left in meat as it cooks
• Oven and grill safe
• NSF-certified

What is Instant Lethality?

Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.