While meat is cooking, the internal temperature won't be the same through the whole piece. This happens because of differences in thickness, fat content, and presence of bones in different parts of the meat.
This is why we're always talking about how important it is to get your MEATER probe in the thickest, meatiest part so that you'll get an accurate reading and cook time estimate. Having more sensors means more room for error, and makes it easier to get a reading in the right spot.
You can see the whole probe map with all 5 sensor readings when you tap on the internal temperature dot, but the main cook screen will always show the lowest of the 5 temperatures, since that will be where the meat is thickest.