Cooking beef to the proper internal temperature is crucial for both food safety and maximizing flavor But with so many different types of beef cuts, from steaks to roasts, it can get confusing to know the right temperatures for each This comprehensive guide will walk you through everything you need to know about cooking beef correctly.
Why Internal Temperature Matters
The internal temperature of beef determines two key factors
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Food Safety: Cooking beef to the proper temperature kills any potential harmful bacteria like Salmonella or E. coli. This prevents foodborne illness and keeps your food safe to eat.
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Taste and Texture Different temperatures yield different results for tenderness and juiciness. Higher temperatures lead to drier, firmer meat while lower temperatures keep beef tender and moist.
Using an instant-read thermometer takes the guesswork out of determining doneness. Relying on just color can be misleading, so thermometers are essential for home cooks.
USDA Recommended Minimum Internal Temperatures
The USDA provides the following guidelines for safe minimum internal temperatures when cooking various beef cuts:
- Ground Beef: 160°F (71°C)
- Steaks & Roasts: 145°F (63°C)
- Whole Cuts: 145°F (63°C)
They also recommend allowing beef to rest for at least 3 minutes after removing it from the heat source before consuming. The resting period allows juices to redistribute throughout the meat.
Doneness Levels from Rare to Well Done
Beef can be cooked to various doneness levels, characterized by internal temperature and color:
- Rare: 120-125°F (49-52°C), cool red center
- Medium Rare: 130-135°F (54-57°C), warm red center
- Medium: 140-145°F (60-63°C), warm pink center
- Medium Well: 150°F (66°C), slight pink center
- Well Done: 155°F+ (68°C+), no pink
Higher temperatures result in more cooked meat with less moisture while lower temperatures keep beef rarer and juicier. Personal taste preferences help determine your ideal doneness level.
How Hot Should Beef Be Cooked? Temperatures by Cut
The recommended cooking temperatures vary depending on the specific cut of beef:
Ground Beef
Ground beef should always reach 160°F (71°C) for food safety. Because ground beef can contain bacteria mixed throughout, it requires thorough cooking to higher temperatures.
Steaks & Roasts
- For medium rare doneness, cook steaks and roasts to 135°F (57°C).
- For a medium result, aim for an internal temperature of 145°F (63°C).
- Cook to at least 160°F (71°C) for a well-done steak or roast.
Brisket & Tough Cuts
Tougher cuts like brisket benefit from low and slow cooking to break down collagen. Cook to 195-205°F (90-96°C) for fork tender meat.
Other Beef Cuts
- Short Ribs: 195-205°F (90-96°C)
- Chuck Roast: 145°F+ (63°C+)
- Rib Roast: 140-145°F (60-63°C)
Proper Way to Measure Beef Temperature
Using a digital instant-read thermometer provides the most accurate way to measure doneness. Follow these tips:
- Insert into thickest part of the meat, avoiding bone or fat.
- For steaks under 1-inch thick, insert thermometer horizontally.
- Wait 10-20 seconds for an accurate reading.
- Remove from heat when 5-10°F (3-6°C) below desired temperature to account for carryover cooking as the temperature continues rising.
High-quality thermometers ensure you cook beef perfectly every time for both taste and food safety.
Key Cooking Tips
Apply these tips to take your beef cooking abilities to the next level:
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Sear beef first to lock in juices and flavor. Use high heat to develop a flavorful, browned crust.
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Allow beef to rest after cooking for at least 5-10 minutes before slicing to retain moisture.
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Marinate beef or use dry rubs to tenderize and add flavor.
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Monitor temperature using a reliable meat thermometer for precise control.
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Adjust cooking times and temperatures based on thickness of cuts and chosen cooking method.
The Takeaway on Cooking Temperatures
Determining the right internal temperature is vital to safely cooking beef while achieving your ideal doneness. Follow USDA guidelines and use a quality thermometer to guarantee delicious, juicy, and thoroughly cooked beef every time. Understanding proper temperatures allows you to masterfully prepare the perfect steak, burger, or roast.
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The USDA recommends steaks and roasts be cooked to 145° F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160° F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Optimal meat temperatures for cooking
The temperature of your oven won’t tell you the temperature of the inside of your meat.
Instead, it is the temperature inside your meat that will tell you how enjoyable the meat will be to eat. And importantly whether it is safe.
Here is a handy guide to internal meat cooking temperatures for beef, lamb, chicken and pork.
Once you know what temperature youre aiming for, read on down for more guidance on how to check internal temperatures with a probe thermometer.
Beef Temperature
- Rare: 125.6° Fahrenheit / 52° Celsius
- Medium Rare: 135° Fahrenheit / 57.2° Celsius
- Medium: 140° Fahrenheit / 60° Celsius
- Medium Well: 155° Fahrenheit / 68.3° Celsius
- Well Done: 159.8° Fahrenheit / 71° Celsius
- Ground Beef: 160° Fahrenheit / 71.1° Celsius
Lamb Temperature
- Medium Rare: 131° Fahrenheit / 55° Celsius
- Medium: 140° Fahrenheit / 60° Celsius
- Well Done: 159° Fahrenheit / 71° Celsius
- Ground Lamb: 160° Fahrenheit / 71.1° Celsius
Chicken Temperature
- 165.2° Fahrenheit / 74° Celsius
Pork Temperature
To cook pork perfectly: well done is 77°C and medium is 71°C.
- 160° Fahrenheit / 71° Celsius
Rare or Medium Beef and Lamb is Not Safe for Everybody
An internal temperature below 70°C for at least two minutes is not recommended for people with weakened immune systems (see details further down this article).
For more information on why these temperatures are optimal, see the guidelines from the Food Standards Agency here.
Should steaks be left at room temp before cooking?
FAQ
What temperature should beef be cooked at?
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Certified Angus Beefhttps://www.certifiedangusbeef.comDegree of Doneness – Certified Angus BeefRemove steaks and burgers from heat when thermometer registers 5° F lower than desired doneness. Rest your steaks. Temperature will continue to rise. RARE. Cool…
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USDA (.gov)https://ask.usda.govTo what temperature should I cook beef? – Ask USDACook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat…
Is beef safe to eat at 140 degrees?
160 degrees F is considered the minimum safe temp for ground beef, so that’s the temp that all experts would suggest. If you’re going to eat a burger with an internal temp of 140, just be aware that bacteria thrive in temps from 40 to 140 degrees F, so you’d technically be taking a risk.
Can you eat beef at 145?
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Whole Muscle Beef:Steaks and roasts are safe to cook to 145°F and then allowed to rest for at least 3 minutes before serving. This allows for proper heat distribution and ensures safety.
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Ground Beef:Ground beef has a higher recommended internal temperature of 160°F (71°C) to ensure that any bacteria present on the surface are killed and do not penetrate into the ground beef. This is because ground beef has more surface area exposed to potential contamination.
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Medium Doneness:145°F generally corresponds to medium doneness in beef, with a slightly pink center.
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Importance of Resting:Allowing beef to rest after cooking helps the juices redistribute, resulting in a more flavorful and tender piece of meat.
Is beef done at 165?
Medium Rare: 130°–135° Medium: 140°–145° Medium Well: 150°–155° Well Done: 160°–165°