Beef is safe to eat when it reaches a minimum internal temperature, which varies depending on the cut:
Safe Minimum Internal Temperatures for Beef
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef Steaks, Chops, and Roasts | 145°F (62.8°C) and allow to rest for at least 3 minutes |
| Ground Beef | 160°F (71.1°C) |
Key Considerations:
- Steaks, Chops, and Roasts: After reaching 145°F, allow the beef to rest for at least 3 minutes. This rest period allows the temperature to equalize and the juices to redistribute, resulting in a more tender and flavorful product.
- Ground Beef: Ground beef requires a higher internal temperature (160°F) to kill harmful bacteria that may be present throughout the meat.
- Temperature Measurement: Use a food thermometer to accurately measure the internal temperature. Insert the thermometer into the thickest part of the meat, avoiding bone.
- Food Safety: Always prioritize food safety by ensuring beef reaches the recommended internal temperature to prevent foodborne illness.
By following these temperature guidelines, you can ensure your beef is both safe and delicious.
