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
Expect a lean, uniform muscle. Thickness and trim affect how much margin you have before the center dries out.
How to cook it
Sear carefully and pair with a sauce or butter for richness. Overcooking quickly dries it out.
How this cut saves money
Flat iron or properly trimmed chuck-eye steaks often deliver more beef flavor at a lower tier. Buy tenderloin when its texture is the reason for the purchase.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Short loin cuts
Strip Steak, T-Bone / Porterhouse.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Why is tenderloin often served with sauce?
It is exceptionally tender but mild. Added richness can compensate for lower intrinsic beef flavor.
Is filet mignon a different cut?
Filet mignon usually refers to steaks cut from the tenderloin roast.
Retail names and fabrication vary. See sources and methodology.