Resources / Care for your venison
Using food and appliance thermometers
A food thermometer checks cooking; an appliance thermometer checks cold storage. Both help replace guesswork when caring for venison.
Reviewed October 6, 2026
Call (615) 604-3887Cooking and storage use different tools
A food thermometer measures the internal temperature of meat. An appliance thermometer measures the temperature inside a refrigerator or freezer. Neither a refrigerator dial nor an oven setting tells you the internal temperature of your venison.
USDA recommends a refrigerator at 40°F or below and a freezer at 0°F or below. Check actual appliance temperatures, especially when storing a new order or after a power problem.
Read the thermometer’s instructions
Use the manufacturer’s placement and calibration instructions. Penn State advises using a calibrated food thermometer to verify cooking temperatures.
Check the thickest part of the food and avoid bone. For uneven portions or multiple patties, take more than one reading. A single hot spot should not be treated as proof that every portion is cooked.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table
Use the right target for the food
This site uses Penn State’s conservative recommendation of 160°F for raw venison and USDA’s 165°F recommendation for reheated leftovers. Specialty products need their own label instructions.
Temperature records matter during an outage too. USDA’s refreezing guidance depends on whether food still has ice crystals or is at 40°F or below, not simply whether it feels cool to a hand.
Source: Penn State Extension: Canning and Freezing Venison; USDA FSIS: Leftovers and Food Safety; USDA FSIS: Freezing and Food Safety
Checklist
- Use a food thermometer for cooked meat.
- Use appliance thermometers for cold storage.
- Follow placement and calibration instructions.
- Check multiple areas when portions vary.