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.
Who doesn’t like steak tartare on a bun?