Is it safe to eat medium beef? A Food Safety Guide

October 22, 2025 •

3 min read

According to the U.S. Department of Agriculture (USDA), relying solely on visual cues like color to check doneness is unreliable, yet 45% of people do not use a food thermometer when cooking. This guide answers the question, "is it safe to eat medium beef?" by detailing the food safety guidelines and best practices for cooking beef safely to medium doneness.

Quick Summary

Cooking medium beef is safe when proper internal temperature and handling techniques are followed. Whole cuts like steak should reach 145°F and rest for three minutes, while ground beef must hit 160°F. Using a meat thermometer is the most accurate way to ensure safety. This article explains the science behind meat safety and how to minimize foodborne illness risks.

Key Points

Medium Beef is Safe: When cooked correctly, whole cuts of beef prepared to a medium doneness are safe to eat.
Use a Meat Thermometer: Always rely on a digital meat thermometer, not visual cues, to confirm doneness and safety.
145°F is the Key for Steaks: Whole cuts of beef like steaks should reach an internal temperature of 145°F, followed by a 3-minute rest.
Ground Beef has Different Rules: Ground beef must be cooked to a higher internal temperature of 160°F to be safe, as bacteria can be mixed throughout the meat during grinding.
Practice Proper Hygiene: Prevent cross-contamination by using separate cutting boards for raw and cooked meat and washing hands thoroughly.
Let the Meat Rest: Allowing whole cuts of beef to rest for three minutes helps complete the cooking process and redistribute juices for better flavor.

The Science Behind Beef Safety

Understanding the microbiology of meat is key to understanding why it is safe to eat medium beef. Harmful bacteria like E. coli and Salmonella primarily live on the exterior surface of a whole cut of beef, such as a steak or roast. When the meat is ground, however, these surface bacteria are mixed throughout the product. This is the fundamental reason why different doneness temperatures and guidelines exist for whole cuts versus ground beef.

The heat from cooking destroys these pathogens. By cooking the exterior of a whole cut of beef, you kill the bacteria on the surface. Because the interior of the muscle is sterile, it can safely remain less cooked. With ground beef, however, the entire patty must reach a safe temperature to kill any bacteria that have been mixed inside during processing. Using a food thermometer is the only way to reliably verify that meat has reached a safe minimum internal temperature.

USDA Temperature Guidelines for Medium Beef

For home cooks, the USDA and FDA provide clear, science-based guidelines. These temperatures are designed to ensure safety while preserving the flavor and texture of the meat. Following these recommendations helps prevent foodborne illness and ensures delicious results.

Safe Minimum Internal Temperatures

Here is a simple breakdown of the recommended temperatures for different beef products:

Whole Cuts (steaks, roasts, chops): Cook to a minimum internal temperature of 145°F (63°C), as measured with a food thermometer, then allow to rest for at least 3 minutes. The rest time allows the temperature to stabilize and heat to continue destroying bacteria.
Ground Beef: Cook to a minimum internal temperature of 160°F (71°C). Ground meat does not require a rest time.
Medium Doneness: For a medium steak, the target internal temperature is typically 140-145°F (60-63°C). When it reaches this temperature, the center will still be pink and warm.

Comparison of Beef Doneness Levels

To help you visualize the different stages of cooking, here is a comparison table outlining temperature, color, and texture differences.


Doneness Level	Internal Temperature	Center Color	Texture
Rare	125°F (52°C)	Cool, dark red	Very soft, tender
Medium Rare	130-135°F (54-57°C)	Warm, red to reddish-pink	Soft, tender
Medium	140-145°F (60-63°C)	Warm, light pink	Firmer, still juicy
Medium Well	150-155°F (65-68°C)	Hot, slightly pink	Firmer, less juicy
Well Done	160°F+ (71°C+)	Grayish-brown, no pink	Firm, less tender

Best Practices for Cooking and Serving

Achieving a perfectly cooked, safe medium beef requires more than just hitting the right temperature. Proper technique and food handling are essential steps to prevent cross-contamination and ensure quality.

Use a reliable meat thermometer: The only accurate way to check doneness and confirm safety is with a digital meat thermometer. Do not rely on color or touch alone.
Avoid cross-contamination: Use separate cutting boards and utensils for raw and cooked beef. Always wash your hands, cutting boards, and tools with hot, soapy water after contact with raw meat.
Let it rest: For whole cuts of beef, remember the 3-minute rest period. This allows for carryover cooking and redistributes the juices, resulting in a more flavorful and tender final product.
Handle leftovers safely: Refrigerate leftovers within two hours of cooking. If the room temperature is above 90°F, refrigerate within one hour.
Know when to be cautious: Individuals with compromised immune systems, the elderly, young children, and pregnant women should always avoid consuming undercooked meats. For these groups, cooking beef to a higher temperature is a safer choice.

Conclusion

To answer the question, "Is it safe to eat medium beef?"—yes, it is, as long as it is a whole cut of beef cooked to a minimum internal temperature of 145°F and rested for three minutes. A medium steak cooked to this temperature is not undercooked and will have a warm, pink center that is both safe and delicious. By using a meat thermometer, following proper food handling practices, and adhering to temperature guidelines, you can enjoy perfectly cooked, safe beef every time. Remember that these rules do not apply to ground beef, which must be cooked to 160°F to be safe.

For more food safety information, visit the official FoodSafety.gov website for comprehensive resources and guidelines.

Frequently Asked Questions

While the USDA's official safe minimum internal temperature for whole cuts of beef is 145°F followed by a three-minute rest, this aligns with the medium doneness level.

No, you should not rely on color. The USDA warns that color and texture are unreliable indicators of safety. Only a food thermometer can accurately verify that the meat has reached a safe internal temperature.

The grinding process for ground beef can distribute harmful bacteria from the surface throughout the entire meat product. Therefore, the entire mass must be cooked to a higher temperature of 160°F to ensure all bacteria are eliminated.

Whole cuts of beef, such as steak and roasts, should rest for at least three minutes after being removed from the heat source. This allows the internal temperature to continue to rise and the juices to redistribute.

Eating undercooked beef can pose a risk of foodborne illness caused by bacteria like E. coli and Salmonella. Symptoms can range from stomach cramps and diarrhea to more severe conditions, though most cases resolve in about a week.

No, the pink or reddish liquid is not blood. It is a mixture of water and a protein called myoglobin, which holds oxygen in the muscle fibers of the meat.

Certain populations, including pregnant women, young children, older adults, and those with weakened immune systems, should avoid undercooked meats and opt for a higher doneness level for maximum safety.