What is the main purpose of using a meat thermometer?

Using a meat thermometer is primarily to ensure that meat is cooked to a safe temperature, which is essential for food safety. Cooking meat to the proper temperature helps eliminate harmful bacteria and pathogens that can cause foodborne illnesses. Each type of meat has specific recommended internal temperatures that should be reached in order to be considered safe for consumption. By inserting a meat thermometer into the thickest part of the meat and checking the reading, cooks can accurately determine whether the meat has been cooked thoroughly. This practice is crucial in a culinary setting, especially in the Navy, where the health and safety of personnel is paramount.

The other options do not serve the primary function of a meat thermometer. Weight measurement pertains to portioning and logistics, while determining tenderness is typically assessed through cooking techniques and texture rather than temperature. Checking marbling relates to the quality and fat content of the meat, which does not directly correlate to whether it is safe to eat based on temperature.