> For the complete documentation index, see [llms.txt](https://docs.themeatstick.com/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://docs.themeatstick.com/cooking-and-care/cooking-and-care/inserting-the-stick.md). # How to insert the Stick into your meat Getting the Stick in the right spot is what makes your readings accurate. It takes a few seconds. ## Where to insert * **Aim for the thickest part of the cut** — that's the spot that finishes last, so it's the temperature that matters. * **Avoid fat pockets and bone.** Both read differently from the meat and can throw your numbers off. Go through the meat itself. ## How deep * **Push the stainless steel shaft mostly or fully into the meat.** The Stick has multiple sensors along the shaft, and they need to be surrounded by meat to find the true coldest point. * On a **V Series** Stick, insert **at least to the Minimum Insertion Line** marked on the shaft — but deeper is better. The line is the minimum; it isn't the target. * If you have a **V Prime Stick**, inserting to the line keeps the internal sensors buried in the meat while the ambient sensor near the handle stays in the air — exactly where you want each one. ## Thin cuts For something thin — a steak, chicken breast, or burger — insert **from the side, at a shallow angle**, so the shaft runs lengthwise through the meat and the sensors stay covered. Don't poke straight down through a thin cut; the sensors will end up in open air. ## Watch it in action {% embed url="" %} *** Cooking more than one cut at once? See [Cooking with more than one Stick](/cooking-and-care/cooking-and-care/multi-probe-cooking.md).