An instrument for measuring the internal temperature of meat during cooking, the reliable way to judge doneness and safety. The classic dial type has a sharp metal probe inserted into the thickest part of the joint, away from bone, with a circular gauge showing the temperature. Digital instant-read models give faster, more precise readings. Traditional guidance suggests around 51°C for rare, 60°C for medium, and 70°C for well-done beef and lamb, about 75°C for pork and veal, and 74°C for poultry, though official food safety advice in many countries recommends higher minimum temperatures. Resting meat after cooking lets temperatures even out and juices redistribute.