Why does packaging indicate that a ribeye cut needs to reach 165 F?
Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minimum internal temperature of 165 F.
Could this be an indicator of poor meat handling/quality (cut was priced at $50 per kilo)?
Best Answer
Without more information, it's not possible to give a definitive answer. The two main possibilities are:
The producer is unusually risk-averse. They are erring on the side of extreme caution in their labelling, because for whatever reason they believe if they label the beef with a lower minimum temperature they will have more trouble in some way unrelated to the actual safety of the beef for consumption.
There is some reason this beef should be cooked to a higher temperature. For example, perhaps the beef has been tenderised using needles which could transfer pathogens from the surface to the inside of the meat. The manufacturer knows their product and has deviated from FDA guidance for the reason of food safety or quality.
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Does steak need to be 165?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160\xb0F; poultry and fowl to 165\xb0F; and fresh meat steaks, chops and roasts to 145\xb0F.What temperature should ribeye steak be?
For ribeye steaks, the ideal internal temperature is 130\xb0F for medium-rare, 135\xb0F medium, 145\xb0F medium well and 150\xb0F for well done. Keep in mind that meat will continue to rise a few degrees once it's off the grill.What temperature do you remove ribeye?
Pulling the steak two-to-four degrees before it reaches its final cooking temperature is a good rule of thumb. This means pulling your steak at about 123 degrees for a rare steak, 128 degrees for medium rare, 138 degrees for medium, 148 degrees for medium well and 158 degrees for a well-done steak.Which minimum surface temperature on the steaks should be achieved?
Safe Minimum Internal Temperature ChartProductMinimum Internal Temperature & Rest TimeBeef, Pork, Veal & Lamb Steaks, chops, roasts145 \xb0F (62.8 \xb0C) and allow to rest for at least 3 minutesGround Meats160 \xb0F (71.1 \xb0C)Ground Poultry165 \xb0F7 more rows•May 11, 2020*** Brand New Omaha Ribeye Cut Steak Review ***
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Answer 2
I've been seeing this temperature on practically every package of food I buy these days, even though the safe cooking temperatures for different meats, and non meat products, vary by up to 30 degrees. 165 is likely to yield a dry, over-cooked steak. Current USDA advice is 145 with a three minute rest time, the previous standard was 160 with no rest time. I'd stick with what culinary experts and the USDA recommend. The URL for this post says 2011, but it was updated in June, 2020.
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