What is the proper way to check the internal temperature of meat?

To properly check the internal temperature of meat, inserting the thermometer into the thickest part is crucial for ensuring an accurate reading. This part of the meat is typically the last area to cook through, so measuring here provides the best indication of whether the meat has reached a safe temperature for consumption. Ensuring that the thermometer is in the thickest section helps avoid undercooking, which is important for food safety.

Using an infrared thermometer can measure surface temperature but does not provide information about the internal cooking of the meat, making it less reliable for this purpose. Measuring at the surface only indicates how hot the exterior is and does not account for whether the interior has reached the necessary safe temperature. Checking near the bone can lead to inaccuracies because bone conducts heat differently than the meat, potentially resulting in an incorrect assessment of doneness.