Utah Food Safety Practice Test

The safe cooking temperature for beef is 145°F, which is important to ensure that harmful bacteria are effectively killed, making the meat safe for consumption. This temperature applies specifically to whole cuts of beef, such as steaks and roasts. Cooking beef to this temperature allows for the destruction of pathogens such as E. coli and Salmonella that can be present in raw meat.

When beef reaches an internal temperature of 145°F, it should also rest for at least three minutes before carving or consuming. This resting period allows the heat to continue to penetrate through the meat, further ensuring that any remaining bacteria are eliminated.

It’s essential to understand that while ground beef requires a higher cooking temperature of 160°F due to its increased risk of contamination from bacteria that can be mixed throughout the product, whole cuts like steak are safe at the lower threshold of 145°F, provided they are cooked evenly. Cooking meat to the correct temperature is key to food safety and helps prevent foodborne illnesses.