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
Confirm which side is strip and which is tenderloin, and inspect thickness on both sides of the bone.
How to cook it
Use a two-zone fire or reverse sear so the tenderloin side does not overcook.
How this cut saves money
Buying separate strip and sirloin cuts can portion more predictably for a group. These bone-in steaks reward careful heat control more than a low sticker price alone.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Short loin cuts
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Why does one side cook faster?
The tenderloin portion is smaller and leaner than the strip side, so it can pass your target temperature first.
What is the difference between T-bone and porterhouse?
Retail names reflect how much tenderloin is included. Inspect the package rather than assuming identical portions.
Retail names and fabrication vary. See sources and methodology.