Curious about the readout on these things as it relates to probe tip placement. It’s really hard to ensure that the very tip of the probe is exactly in the center of the meat. This is especially tricky for thin cuts of meat.

My question is… do the meters read out the temp detected at the very tip of the probe? Or does it record the lowest temp detected along the probe shaft? The ladder option I feel would be ideal, as it’s more conservative and eliminates user error.