What is the ideal internal temperature for cooked beef?

The ideal internal temperature for cooked beef is indeed 145°F (63°C). This temperature is significant because it ensures that the beef is safe to eat while retaining its desired level of juiciness and tenderness. Cooking beef to this temperature allows harmful bacteria to be effectively eliminated, thus reducing the risk of foodborne illnesses.

At 145°F, beef is considered medium-rare, providing a good balance of flavor and texture. For whole cuts of beef, such as steaks and roasts, allowing the meat to rest for at least three minutes after removing it from heat can also help in achieving a more accurate final temperature.

While some other temperatures listed might be appropriate for different types of meat or specific cooking preferences, 145°F is the standard for beef to ensure safety and maintain quality. For instance, 160°F and 170°F are suitable for ground beef or well-done cuts, but those levels can lead to a drier texture as more moisture is lost during cooking.