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Beef Internal Temperature Guide — Every Cut & Doneness Level
The complete reference for safe internal beef temperatures by cut and desired doneness.
| Cut | Doneness | °F |
|---|---|---|
| Steak | Rare | 125°F |
| Steak | Medium Rare | 130°F |
| Steak | Medium | 140°F |
| Steak | Medium Well | 150°F |
| Steak | Well Done | 160°F |
| Beef Roast (prime rib) | Rare | 125°F |
| Beef Roast (prime rib) | Medium Rare | 130°F |
| Beef Roast (prime rib) | Medium | 140°F |
| Beef Chuck Roast | Pull temp | 205°F |
| Ground Beef | Food Safe | 160°F |
| Brisket — sliceable | Done | 195°F |
| Brisket — pullable | Done | 205°F |
| Beef Short Ribs | Done | 200°F |
| Beef Plate Ribs | Done | 205°F |
USDA minimum: Beef steaks and roasts — 145°F with 3 min rest. Ground beef — 160°F (no rest needed). For low-and-slow cuts like brisket, cook well above these minimums for proper texture.
Frequently Asked Questions
What temperature is medium rare beef?
Medium rare beef is 130–135°F (54–57°C). For steaks, pull from heat at 125–130°F as carryover cooking during a 5-minute rest will bring it to 130–135°F.
What is the safe minimum internal temperature for beef?
The USDA requires beef steaks and roasts to reach 145°F (63°C) with a 3-minute rest. Ground beef must reach 160°F (71°C) with no rest required. However, the hospitality industry commonly serves steaks below 145°F with customer consent.
Why does brisket need to reach 205°F if beef is 'safe' at 145°F?
At 145°F brisket is food-safe but tough and chewy. The collagen that makes it tender doesn't begin fully converting to gelatin until 160°F+, and complete rendering happens at 195–205°F. For tender brisket, always cook to internal temperature, not time.
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