Using the internal temperature as a guide to measure the cooked beef temperature is the best way to cook your beef to the appropriate doneness. A medium rare cut of beef requires a beef temperature of 145°F. This article will explain the different types of beef, different doneness temperatures, and the best tools to use!
Though they may have professional chefs working their magic, have you ever been to a restaurant and wondered how they cook their burgers and steaks so perfectly? You can achieve the same result at home by using a meat thermometer.
Using a meat thermometer is the #1 way to tell when your beef is cooked to the right temperature (see below for how to properly use a meat thermometer).
| CONSUMER COOKING TEMPERATURE CHART for MEATS and EGGS | |
|---|---|
| recommended minimum temperature | 145°F |
| medium | 160°F |
| well done | 170°F |
| Leftover cooked meats | 165°F or safe to eat cold if properly cooled and stored |
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
In order to prevent foodborne illness, it is crucial to follow safe food handling, cooking, and storage procedures. harmful bacteria that could make you sick are invisible and tasteless. Follow these four instructions to ensure food safety at every stage of food preparation:
- Clean—Wash hands and surfaces often.
- Separate—Separate raw meat from other foods.
- Cook—Cook to the right temperature.
- Chill—Refrigerate food promptly.
Before removing food from the heat source, all food must be cooked to these minimum internal temperatures as determined by a food thermometer. Customers may decide to cook food at higher temperatures out of personal preference.
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ground Poultry | 165 °F |
| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Fully Cooked Ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). |
| All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 °F (73.9 °C) |
| Eggs | 160 °F (71.1 °C) |
| Fish & Shellfish | 145 °F (62.8 °C) |
| Leftovers | 165 °F (73.9 °C) |
| Casseroles | 165 °F (73.9 °C) |
Featured Factsheets & Resources
The Secret to Perfectly Cooked Roast Beef
FAQ
What temperature should beef be delivered?
To help slow the rate of growth of any bacteria that may be present on their surfaces, raw meat and poultry products should be kept at 40 degrees F or lower.
What temp should roast beef be received at?
The internal temperature of roasts, which include cuts of beef like round, rump, and chuck roasts, should be 145°F for medium-rare, 160°F for medium, or 170°F for well-done.