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
Choose bone-in or boneless format deliberately. Bone, exterior fat, trimming, and cooking moisture loss affect edible pounds; doneness preference and roast shape affect cooking.
How to cook it
Roast gently for even doneness, then brown at high heat. Track the center with a thermometer.
How this cut saves money
Add only the leftovers you have a use for, then round to a roast size your butcher sells. Compare effective cost with other family roasts when the discount is small.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Rib cuts
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Does every bone-in rib produce the same servings?
No. Bone, fat, trimming, and cooking loss affect edible pounds. Plan from cooked ounces and expected yield, not rib count alone.
Is prime rib the same as ribeye?
They come from the rib section, but the roast is a different purchase format than a steak. Match the cut to the serving plan.
Retail names and fabrication vary. See sources and methodology.