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
Skirt labels and trimming vary. Confirm inside versus outside designation and membrane trim when the counter can identify them.
How to cook it
Cook very hot and fast, rest, then slice thinly across the obvious grain.
How this cut saves money
Choose flat iron when an even steak plate matters; choose skirt when maximum beef flavor and thin slices are the plan. Neither choice includes a local sale price.
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
Is skirt more tender than flat iron?
Usually not. Skirt has stronger fibers and depends more heavily on thin cross-grain slicing.
Does skirt need a marinade?
A marinade adds surface flavor but does not convert skirt into tenderloin. Heat control and slicing do more for texture.
Retail names and fabrication vary. See sources and methodology.