Here are our guidelines for cooking beef to ensure it is safe to eat:
- Use an instant read meat thermometer for the most accurate results, and test the center of the meat to get a temperature.
- Mechanically processed cuts of beef like ground beef, hamburger patties, and cube steaks need to be cooked to 165ºF for safety.
- Steaks, roasts and other “whole muscle” cuts of beef only need to have the outside surfaces seared at a temperature of over 165º to render the meat safe to eat. After that cooking becomes a matter of personal taste preference. Here is a temperature chart:
- Rare | 120 – 125 degrees F
- Medium Rare | 130 – 135 degrees F
- Medium | 140 to 145 degrees F
- Medium Well | 150 to 155 degrees F
- Well Done | 160+ degrees F
- Always remember to let food rest for 5 minutes after removing it from the heat source.