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
Look for visible marbling and steaks cut across the muscle rather than into long fibrous portions. Because naming and fabrication vary, inspect the grain before buying.
How to cook it
Sear or grill over high heat, avoid pushing far past medium, rest, and slice across the grain. Thicker portions can use a two-stage or reverse-sear approach.
How this cut saves money
Denver delivers more richness than many sirloin cuts. Compare it with chuck eye and flat iron based on actual thickness, trim, and sale price.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Chuck cuts
Chuck Eye Steak, Flat Iron Steak, Chuck Roast.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Is Denver steak always tender?
It can be quite tender, but cutting direction and connective seams affect the result.
What can replace Denver steak?
Flat iron offers tenderness; chuck eye offers richness; top sirloin offers broader availability.
Retail names and fabrication vary. See sources and methodology.