I use the meater more for roasts/whole pieces, porterhouse or entrecote double. From 3 cm thickness, no problem. Thinner cuts of beef or veal (under 270g) are on the grill for such a short time that a time-based temperature measurement would make less sense. The probe has a notch at about 3/5 of its length, so it has to be in the food at least until then.