What is the recommended internal temperature and rest practice for raw beef steaks, chops, or roasts?

• A. 165°F for 15 seconds, then rest 2 minutes before slicing.
• B. 145°F for 15 seconds, then let sit for 3 minutes out of oven and take temp again.
• C. 150°F for 30 seconds with no rest.
• D. 160°F for 15 seconds, then rest 5 minutes.

Answer: (B)

Cook whole cuts of beef to a safe minimum internal temperature of 145°F and let them rest for about 3 minutes before carving. This rest allows carryover cooking to finish and juices to redistribute, giving a safe, juicy, and properly finished piece of meat. The 145°F target is the standard for beef steaks, chops, and roasts, while the 3-minute rest is specifically recommended to let the temperature remain or rise slightly and the juices settle.

Other options don’t fit because they use the wrong temperature for beef (165°F is a poultry guideline), omit the necessary rest after reaching the target, or use a different temperature and rest combination that isn’t the standard guidance for whole beef cuts.