Beef Internal Temperature Chart
Steaks, roasts, mince
View cuts
Temperature chart
| Cut | Doneness | Target | Rest |
|---|---|---|---|
| Ribeye Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Sirloin Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Rump Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Beef Fillet | Medium rare | 54–57 °C129–135 °F | 5 min |
| T-Bone Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Flank Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Skirt Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Onglet Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Rib of Beef | Medium rare | 54–57 °C129–135 °F | 20 min |
| Beef Chuck | Pull-apart tender | 88–93 °C190–199 °F | — |
| Beef Brisket | Pull-apart tender | 91–96 °C196–205 °F | — |
| Beef Mince | Safe minimum | 71 °C160 °F | — |