It’s beef, so the recommendation is 145 for 3 minutes, not 165.
And also, 165 is a guarantee that meat is fully pasteurized without needing to know any other information. It is a simplified recommendation that is designed to be easy to follow and hard to mess up: if you check the temperature and you see 165, you know it is safe. However, 2 pieces of information (temperature + amount of time at that temperature) allows for a pasteurization curve. Here is the pasteurization curve for poultry:
This shows that poultry that maintained 160 for 12 seconds is equally as safe as poultry that was 165 for any amount of time. Same for poultry that was 155 for 48 seconds, 150 for 2 minutes and 48 seconds, 145 for 9.2 minutes, or 140 for 27.5 minutes.
It’s beef, so the recommendation is 145 for 3 minutes, not 165.
And also, 165 is a guarantee that meat is fully pasteurized without needing to know any other information. It is a simplified recommendation that is designed to be easy to follow and hard to mess up: if you check the temperature and you see 165, you know it is safe. However, 2 pieces of information (temperature + amount of time at that temperature) allows for a pasteurization curve. Here is the pasteurization curve for poultry:
This shows that poultry that maintained 160 for 12 seconds is equally as safe as poultry that was 165 for any amount of time. Same for poultry that was 155 for 48 seconds, 150 for 2 minutes and 48 seconds, 145 for 9.2 minutes, or 140 for 27.5 minutes.