The recommended cooking temperature for beef depends on the cut and type of beef. Here are the recommended internal temperatures for different types of beef:

• Fresh beef, veal, lamb, pork, deer, moose, elk or caribou steaks, chops, and roasts: 145°F (medium-rare), 160°F (medium), or 170°F (well-done) .
• Ground meats (veal, beef, lamb, pork, deer, moose, elk, or caribou): 160°F.

It is important to use a meat thermometer to check the internal temperature of the beef to ensure it is cooked to the recommended temperature. Color alone is not a reliable indicator of doneness.