Safe minimum temperatures for beef cuts
FoodSafety.gov Safe Minimum Temperature Chart (planning-cluster.json and beef-decision-system.json); accessed 2026-08-24.
| Product | Safe minimum | Rest or note |
|---|---|---|
| Beef steaks, roasts, and chops | 145°F | Then rest at least 3 minutes |
| Ground beef | 160°F | Except ground poultry |
What to look for
Expect a lean roast. Moist heat and adequate liquid matter more here than for a marbled chuck roast.
How to cook it
Braise for tenderness or roast carefully and slice very thin against the grain.
How this cut saves money
Chuck roast usually offers more forgiving batch-meal value. Use bottom round when lean sliced pot roast is the goal and you can manage moisture and time.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Round cuts
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Why is bottom round less forgiving than chuck?
It is leaner and can taste dry if cooked too long without enough liquid or fat.
Can bottom round replace chuck in stew?
It can in a pinch, but chuck's collagen and marbling usually produce a richer, more forgiving result.
Retail names and fabrication vary. See sources and methodology.