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
Look for even thickness and some fine marbling. Edge fat can add flavor but also changes usable yield if it is trimmed away.
How to cook it
Grill or pan-sear hot and fast. Render the edge fat and avoid taking it much past medium.
How this cut saves money
Compare strip with top sirloin or chuck-eye swaps when the premium tier is narrow. Package thickness and trim matter as much as the sticker price.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Short loin cuts
Tenderloin, T-Bone / Porterhouse.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Is strip leaner than ribeye?
Usually. It is moderately marbled and firm rather than as richly marbled as ribeye.
Can strip be sliced for a family platter?
Yes. Rest, identify the grain, and slice for shared plates when individual steaks are not required.
Retail names and fabrication vary. See sources and methodology.