Safe minimum temperatures for beef cuts
FoodSafety.gov Safe Minimum Temperature Chart (planning-cluster.json and beef-decision-system.json); accessed 2026-08-24.
| Product | Safe minimum | Rest or note |
|---|---|---|
| Beef steaks, roasts, and chops | 145°F | Then rest at least 3 minutes |
| Ground beef | 160°F | Except ground poultry |
What to look for
English-cut and flanken-cut ribs behave differently. Confirm which format is in the package before choosing braise versus quick grill.
How to cook it
Braise English-cut ribs until fork-tender. Thin flanken ribs can be marinated and grilled quickly.
How this cut saves money
Bone and fabrication make package value hard to generalize. Compare cooked yield and cost per serving—not raw price per pound alone.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Are short ribs always braised?
English-cut ribs usually need moist heat; thin flanken ribs can be grilled quickly when that is the purchased format.
Why is yield hard to compare?
Bone ratio, English-versus-flanken cut, and cooked yield vary by package.
Retail names and fabrication vary. See sources and methodology.