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
Read the lean-to-fat ratio on the label. Choose a fattier blend for burgers and leaner meat for sauces where fat can be drained.
How to cook it
Cook to 160°F. Choose a fattier blend for burgers and leaner meat for sauces where fat can be drained.
How this cut saves money
Ground beef mixed into sauce is forgiving for meal prep. Compare bulk grinds with retail packages using the true cooked-cost calculator when fat and trim differ.
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 160°F for ground beef?
Ground meats follow a different safe-minimum guidance than whole-muscle steaks and roasts. Use a thermometer and current official guidance.
Is leaner ground always cheaper per meal?
Not if the leaner package shrinks more or needs added fat for the recipe. Compare cooked servings, not raw pounds alone.
Retail names and fabrication vary. See sources and methodology.