They should all be 165° for food safety’s sake when it comes to ground beef. You can play around with a steak’s temperature becuause any bacteria are on the surface and not ground into the meat, though that’s becoming less true with tenderizers being used on steaks.
They should all be 165° for food safety’s sake when it comes to ground beef. You can play around with a steak’s temperature becuause any bacteria are on the surface and not ground into the meat, though that’s becoming less true with tenderizers being used on steaks.
YMMV, of course.