What is the temperature range for cooking beef?

The correct temperature range for cooking beef is 155 to 175 degrees. This range is critical for ensuring that beef is cooked thoroughly, achieving a safe internal temperature that eliminates harmful bacteria while preserving the quality and flavor of the meat. The U.S. Department of Agriculture recommends cooking ground beef to a minimum internal temperature of 160 degrees Fahrenheit, which falls within this range, indicating that the beef is safe to eat. Moreover, cooking in this range can also help achieve desired doneness levels for various cuts such as steaks and roasts, promoting both safety and palatability.

Other temperature ranges might suggest degrees that do not adequately ensure safety or peak flavor profiles, as lower temperatures could result in undercooked beef, posing food safety risks.