The temperature to which beef should be cooked depends on the cut of meat and the desired level of doneness. Here are the recommended internal temperatures for different types of beef:

• Fresh meat steaks, chops, and roasts: The USDA recommends cooking these to a minimum internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

• Ground beef: Ground beef should be cooked to a minimum internal temperature of 160°F (71°C) to ensure food safety.

Its important to use a meat thermometer to check the internal temperature of the beef, as color alone is not a reliable indicator of doneness. When using a meat thermometer, insert it into the thickest part of the meat, away from any bones or fat. After cooking, let the beef rest for a few minutes before cutting into it to allow the juices to redistribute.