What is the recommended method for checking the temperature of cooked meat?

The recommended method for checking the temperature of cooked meat is by using a food thermometer inserted into the thickest part of the meat. This approach is crucial because it provides the most accurate measurement of internal temperature, ensuring that the meat has reached a safe level to kill harmful bacteria that can cause foodborne illnesses.

Using a food thermometer is essential because meat can sometimes brown on the outside while remaining undercooked on the inside, particularly in thicker cuts. By inserting the thermometer into the thickest part, you can be sure that the temperature reading reflects the cooking level of the meat where it is most likely to harbor pathogens.

Standard oven thermometers, while useful for monitoring oven temperatures, do not provide information about the meat's internal temperature and therefore are not suitable for this specific purpose. Checking the color of the meat or relying on visual inspection alone can be misleading, as these methods do not guarantee that the meat is safe to eat. Color can vary based on many factors (like the type of meat and cooking method), and visual cues are not a reliable indicator of doneness or safety.