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
A whole packer includes flat and point with different fat and grain. Flats are leaner and more prone to drying. Compare the trimmed edible yield, not just the large package’s price per pound.
How to cook it
Cook slowly until probe-tender, then rest adequately. Slice the flat across its grain and note that the point grain runs differently. Temperature is a guide; tenderness is the finish test.
How this cut saves money
For braised or shredded meals, chuck roast often provides better yield and less trimming. Buy brisket when its specific smoked or cured character is the goal.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Why did my brisket turn dry?
A lean flat can dry from overcooking, under-resting, or slicing too early even when the connective tissue softened.
Is brisket cheaper than chuck?
Not always. Regional demand and trimming can make brisket’s effective cooked cost higher.
Retail names and fabrication vary. See sources and methodology.