My old gray Thermapen, by Thermoworks.com, is getting unreliable after about twenty years so I got a new one. They still cost $99 and remain the best thermometer on the market. Included in their user’s guide is a very good table of temperatures. Good because it acknowledges that USDA temps are high and not followed in most professional kitchens, especially when cooking beef, veal and lamb. However, USDA’s target temperature of 160-165F is followed in the preparation of ground meat, poultry and egg products.
