Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Some meats also need rest time after cooking. Rest time is important for certain meats because it allows the innermost parts and juices of the meats to become fully and safely cooked.

When to Take the Meat Off the Heat

Remove the steak from the heat 5-10 degrees before reaching your desired temperature because it will continue to rise 5-15 degrees (also known as carry-over cooking). Allow 15-20 minutes of standing time.

Some meats also need rest time after cooking. Rest time is important for certain meats because it allows the innermost parts and juices of the meats to become fully and safely cooked.

Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Internal Temperature of Beef

Heres a guide to the internal temperature of beef based on your desired doneness.

Doneness Remove from the Grill Target Temperature
Rare 125-130°F 130-135°F
Medium-Rare 130-135°F 135-145°F
Medium 135-145°F 145°F-150°F
Medium-Well 145-155°F 150-160°F
Well Done 155°F and above 160°F and above

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

FAQ

At what temp do you cook beef?

Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C). Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

Is beef cooked at 135?

Depending on your desired level of doneness, your steak needs to reach a specified internal temperature: Rare: 120°–125° Medium Rare: 130°–135° Medium: 140°–145°

Is beef done at 140 degrees?

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.

What temperature do you cook ground beef to?

Cooking of Ground Beef The FDA Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. But CDC and USDA say that consumers should cook ground beef to 160°F. The guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time).

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