Remember a thermometer only measures the temperature from the point of the probe.  So only place the probe at the core (the centre of the thickest part of the meat).

Clean your probe after every use to avoid cross contamination.

Check that your thermometer is working.  Hold the point of the probe at the spout of a boiling kettle over the steam.

The temperature should read 100°C

Topside  2 3 4 5

Silverside 3 4 5 
Does Not make good frying

Knuckle 2 3 4 5

Chump 1 2 3 4 5

Shoulder  (Slow roasting) 3 4 5

Rib of Beef / Rib eye Steaks 1 2 3 4 5

Bone in Shin 6

Bone in Sirloin 1 2 3 4 5

Striped Sirloin 1 2 3 4 5

Full Fillet 1 2 3 4 5

Chuck with Neck 4 5

Brisket (Slow roasting) 3 4 5
Brisket can be made into pot roast

Father Blade 4 5  
Blade steak can be grilled if cut right

EX lean Mince Steak 1 2 3 4 5

Beef Burgers / Steak Burgers 1 2 3 4 5

Cooking styles        Number

Grilling                       1

Frying                         2

Roasting                    3

Braising                     4

Stewing                      5

Boiling                        6