A beef temperature chart covers a wide range because beef is enjoyed at many doneness levels. Roasts and steaks run from about 125°F for rare up to 160°F and above for well-done, with medium-rare at 130 to 135°F being a popular target. Whole-muscle beef has a USDA safe minimum of 145°F with a three-minute rest, while ground beef must reach 160°F to be safe, since grinding spreads bacteria throughout.
Different cuts call for different approaches. Tender steaks and prime rib are cooked to a chosen doneness and pulled a few degrees early for carryover, while tough braising cuts like brisket or chuck need to climb to roughly 195 to 205°F before the connective tissue breaks down. A helpful tip: always rest beef after cooking so juices redistribute, and measure in the thickest center rather than relying on cooking time or surface color.
Safe cooking temperatures, explained
A meat thermometer is the only reliable way to know food is safely cooked, color and time are
not enough. The temperatures above are the USDA’s safe minimums. Insert the thermometer into
the thickest part, away from bone and fat, for an accurate reading.
Why poultry is higher
Chicken and turkey must reach 165°F (74°C) to destroy Salmonella and Campylobacter.
Whole cuts of beef, pork and lamb are safe at
145°F (63°C) with a 3-minute rest, while ground meats need
160°F (71°C) because grinding spreads surface bacteria throughout.
Carryover cooking
Meat keeps cooking after it leaves the heat, the internal temperature can rise 5–10°F as it
rests. For steaks and roasts, pull them a few degrees below your target so they land perfectly
after resting.
Follow
USDA FSIS
guidance for food safety. Temperatures below the safe minimum (such as rare steak) are a personal
choice and may carry a higher risk, especially for young children, pregnant people, older adults
and anyone immunocompromised.