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 a wide, flat piece with a visible grain. Some London broil labels may contain flank instead of round.
How to cook it
Cook to medium-rare or medium and slice thinly across the grain. Good for fajitas and salads.
How this cut saves money
Flank is useful when the meal is naturally sliced. It is not a ribeye-like steak experience despite similar shelf placement.
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
Can flank be cooked like a thick steak?
It is lean and strongly grained. Thin cross-grain slices eat more tenderly than thick well-done portions.
Is flank the same as skirt?
No. Both need grain management, but they come from different muscles with different shapes.
Retail names and fabrication vary. See sources and methodology.