Answer
What temperature should beef be cooked to?
The safe minimum internal temperature for beef steaks, roasts and chops is 145F (63C) with a three minute rest, and for ground beef 160F (71C). Those are safety minimums rather than doneness preferences, and rare and medium rare both sit below them. Measure with a thermometer in the thickest part of the cut: the federal guidance is explicit that colour is not a reliable indicator of either safety or doneness.
The federal minimums
| What | Safe minimum internal temperature | Rest time |
|---|---|---|
| Beef steaks, roasts and chops | 145F (63C) | Yes, 3 minutes |
| Ground beef and sausage | 160F (71C) | No rest time given |
| Leftovers, any type | 165F (74C) | No rest time given |
Those are safe minimums, measured with a thermometer in the thickest part of the meat and away from bone, fat and gristle. The rest time on whole cuts is part of the instruction, not a serving suggestion: it is there because the innermost parts keep cooking after the beef comes off the heat.
Doneness and safety are two different scales
This is the part worth being straight about, because it is where most beef writing quietly misleads. The temperatures people mean by rare and medium rare are well below 145F, so both sit below the federal safe minimum. Plenty of cooks and restaurants serve steak that way, and we are not going to pretend otherwise or print a number that contradicts the government on our own beef. What we will say is the part that is not a matter of taste: colour is not a doneness gauge. The federal guidance is explicit that appearance and colour are not reliable indicators of either safety or doneness, and that a thermometer is the only way to know. FSIS reports that one hamburger in four may not be safely cooked even when it looks done.
Ground beef is the different one
160F, and it matters more than it does on a steak. Grinding moves the surface of the meat through the whole patty, so a burger cannot be treated like a steak that is seared outside and rare within. This is the one place in a beef share where the temperature is worth being strict about.
Buy a thermometer
It is the cheapest piece of cooking equipment that changes results, and it is the only instrument that answers the question. Dial or digital both work.
Key facts
- Beef steaks, roasts and chops have a safe minimum internal temperature of 145F (63C) with a 3 minute rest; ground beef and sausage 160F (71C).Source: FoodSafety.gov, Cook to a Safe Minimum Internal Temperature
- Appearance and colour are not reliable indicators of safety or doneness, and a food thermometer is the only way to tell.Source: USDA FSIS, Doneness Versus Safety
- FSIS reports that one in four hamburgers may not be safely cooked even when it looks fully cooked.Source: USDA FSIS, Doneness Versus Safety
- Shipley Farms beef is dry-aged in a temperature and humidity controlled cooler, which concentrates flavour before it ever reaches a pan.Source: Shipley Farms FAQs
Common follow-ups
What temperature should steak be cooked to?
The federal safe minimum for beef steaks, roasts and chops is 145F with a three minute rest. Rare and medium rare are cooked below that, so they sit under the federal minimum. Measure it with a thermometer rather than judging by colour.
What temperature should a burger be cooked to?
160F. Grinding moves the surface of the meat through the whole patty, so a burger cannot be treated like a steak, and FSIS reports one in four hamburgers is not safely cooked even when it looks done.
Can I tell if beef is done by looking at it?
No. The federal guidance states plainly that appearance and colour are not reliable indicators of safety or doneness, and that a food thermometer is the only way to tell.
Where do I put the thermometer?
In the thickest part of the cut, not touching bone, fat or gristle.
Does dry-aged beef cook differently?
It has already lost moisture on purpose, so it can come up to temperature a little faster than a wet-aged cut of the same thickness. The target temperature does not change. Use a thermometer and start checking earlier.
Keep reading
Browse the dry-aged steaks, or read the full temperature chart on the blog.