Order your Internal Temperature Meat Thermometer from Ask The Meatman Today! This is probably the
MOST IMPORTANT item needed when cooking/smoking/barbecuing any Beef, Deer or Pork Cuts! Check the internal temperature of your meat product accurately!
Pocket Probe Meat
Thermometer - Taylor Pro.
Lower Price - WAS $9.97 - NOW Only $8.97! - Shipped FREE in the U.S.!
$9.97 - NOW ONLY $8.97 - and shipped FREE in the U.S.! Just like the one we use to check the temperatures of our beef and deer sausage, hams, bacons and jowls in our smokehouse.
Perfect for determining when your meat is done in the oven, skillet or grill! (Reminder - do NOT leave the thermometer in the meat the entire time the meat is cooking!)
Mechanical Food Service
HACCP Food Safety
Temp. Range (F) 0 Degrees to 220 Degrees , Temp.
Range (C) -10 Degrees to 100 Degrees , Accuracy
+/-2 Degrees F, +/-1 Degrees C
Dial Size: 1-3/4 Inch (Much Bigger Than
Most Meat Thermometers)) Stem Length 5 In.
Stem Material Stainless Steel
Case Material Plastic, Lens Material
Display Anti Parallax
Features Patented Recalibration Wrench
Includes Safe T Guard Sleeve
Manufacturers Warranty Length Lifetime
*In sausage making or meat processing, temperature is very important both in making sure the meat is properly chilled and in cooking or smoking the sausage to its optimum temperature.
Our thermometers are very economical and should be used in all meat processing.*
We Now Accept Orders By Phone With
Credit/Debit Cards! Our Phone Orders Are Accepted 9:00 a.m. to
p.m (Central Standard Time) Monday through
To place your order by telephone call 573-837-7651
For our customers who are looking for an
Infrared Thermometer to check the surface
temperature of their Jerky, we highly recommend
the Fluke FoodPro. We have been using this
Infrared Thermometer for the last 3 years and
have never had a problem with it - and we are
rather "rough" on our thermometers!
We recommend smoking/drying your Beef or Deer
Jerky until the surface temperature reads 165
degrees. This is the safe temperature
recommended by the FSIS. And do not let the
Jerky get any higher than this are your Jerky
will come out VERY brittle!
can order one from Amazon from the link below.
USDA Changes Pork
Cooking Temperature Guidelines
Get ready to serve up more of
"the other white meat"... the U.S. Department of
Agriculture recently confirmed that pork can be
cooked to an internal temperature of 145 degrees
Fahrenheit and allowed to rest 3 minutes before
eating. The previously recommended internal
temperature of 160 degrees Fahrenheit often
resulted in dried out, overcooked pork chops and
roasts with the texture and flavor of shoe
leather..or at least when I'm cooking! Check out
pork preparation guidelines on the USDA's
The new lower cooking
temperature, partially a result of advances in
food safety and handling, should result in
juicer, more flavorful meat, said to be similar
to cooking red meat to a "medium" level of
doneness. Changes in breeding practices have
made modern-day pork very, very lean yet high in
protein. A pork tenderloin trimmed of fat is
leaner than even chicken--these new cooking
guidelines will help chefs and backyard grill
masters alike stop the cooking process while
much of the flavor remains!
Perhaps more consumers looking
to lower their red meat intake will give pork a
second chance, if chicken or turkey was their
former go-to? The National Pork Board hopes so
As when cooking and handling
any meat, it's important to maintain safe
storage and handling practices when preparing
pork to these new guidelines. And be sure to
check for proper doneness with a good probe
thermometer to make sure you've reached 145
degrees Fahrenheit at the thickest part.
Craig, I have never seen such great service. I ordered
my product (Pocket Meat Thermometer) on the afternoon of 30 May,
and received it on the 1st of June. in Hinesville, Ga. I will be
using it on Sunday. I am going to recommend your Company to all
of my friends, and my son. Again, thanks for the great service.
We are NOT JUST a Retail Home Butcher Supply Store! We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949! And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE!
You may want to check out other Home Butcher Supply Web stores and see if they actually use the products that they sell in "Their" Meat Processing Plant (that is, if they have one!).
We will still gladly accept your orders by regular Postal mailwith payment in advance by Money Order or Personal Check. (Sorry, we can no longer accept credit card orders by email, regular mail or phone. We will gladly accept your credit card order on this website 24 hours a day!) - but we ALWAYS accept credit cards online).
Are you sure that they are lower priced? Make sure you consider the following:
Have you added in their shipping charges?
Our price includes free shipping! And usually gets to you in 2 - 3 days!
Do they have a minimum dollar purchase? Are their small orders added a special fee?
We have NO MINIMUM ORDER Nor SPECIAL FEE for small orders!
Do they have a handling charge on top of their shipping charge?
We have NO HANDLING CHARGE!
PLUS - You know your Orders TOTAL COST NOW -
NOT after you fill out 4 or 5 pages of credit card information, shipping addresses
AND find out you have to Register yourself with THAT website
with all sorts of personal information!
And THEN find out they have a minimum order surcharge, or a handling fee
or a Extremely High Shipping Fee!
And on top of that, your order might takes weeks to receive.
Plus you might find out that they DO NOT ship to P.O. Boxes