The minimum safe internal temperature for beef depends on the cut. Steaks, chops, and roasts should reach 145°F (62.8°C), while ground beef needs to reach 160°F (71.1°C).
Here's a breakdown:
- Steaks, Chops, Roasts (Beef, Pork, Veal & Lamb): 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful product.
- Ground Meats (Beef, Pork, Veal & Lamb): 160 °F (71.1 °C). Ground meats require a higher temperature because grinding spreads bacteria throughout the meat, requiring more thorough cooking to ensure safety.
It is crucial to use a food thermometer to ensure accuracy when measuring the internal temperature of beef. Insert the thermometer into the thickest part of the meat, avoiding bone.
You can find more information on safe cooking temperatures at the USDA Food Safety and Inspection Service.
