what temp does roast beef need to be

Beef, Lamb, Pork and Veal Roasting Chart. Minimum internal temperature = 145°F (63°C). Allow to rest for at least 3 minutes.

The very best way to cook your beef to proper doneness is by using the internal temperature as a guide to capture the cooked beef temp. The beef should be 145°F for a medium rare cut of beef. This post will explain each type of beef, varying temperatures of doneness and the best tools to use!

Have you ever been to a restaurant and wondered how they cook their burgers and steaks so perfectly? Though they may have professional chefs working their magic, you can get the same result at home by using a meat thermometer.

Using a meat thermometer is the #1 way to tell when your beef is cooked to the right temperature (see below for how to properly use a meat thermometer).

How to Cut and Carve Beef Roast

Carving against (or across) the grain is the secret to getting tender slices of meat. The grain in meat looks similar to the grain in wood. By carving against the grain, you shorten the muscle fibres (the longer the fibres, the harder they are to chew). In some cuts of meat, the grain direction is not consistent, so keep an eye on it and change the direction of slicing accordingly.

Leftover drippings are just what you need for making savoury, delicious gravy. Regardless of how much you have left, scrape up any browned bits in the bottom of your roasting pan. Add broth or wine and simmer in the roasting pan (if it’s stovetop-safe) over medium-high heat. Whisk until mixture thickens, or add flour till the desired consistency is reached. Turn the flavour up even more by stirring in a splash of red wine, balsamic vinegar or cream; sautéed mushrooms or shallots; or a few dabs of your favourite jam or jelly.

Roast beef looks elegant and hearty presented on a warmed platter and sliced for easy serving. If you’ve also roasted vegetables, place them around the meat. Roasted carrots, turnips or potatoes add colour and texture. Garnish with a few fresh sprigs of whatever herbs you used for seasoning. Serve gravy or sauce in a separate dish or gravy boat so people can serve themselves the amount they prefer.

Internal Temperature of Beef

Heres a guide to the internal temperature of beef based on your desired doneness.

Doneness Remove from the Grill Target Temperature
Rare 125-130°F 130-135°F
Medium-Rare 130-135°F 135-145°F
Medium 135-145°F 145°F-150°F
Medium-Well 145-155°F 150-160°F
Well Done 155°F and above 160°F and above

Internal Temperature of Roasts

There are two ways to check the internal temp of a roast: place an oven safe thermometer in the thickest part of the beef prior to cooking and leave it in throughout the cooking process or use an instant read thermometer after the cook time is complete.

Roasts include cuts of beef like round roasts, rump roasts and chuck roasts and their internal temperature should read 145°F (medium-rare), 160°F (medium) or 170° (well done).

Read more about determining doneness from The Ohio Beef Council and for an even more in depth guide to specific cuts, temps and cook times check out these oven roasting guidelines.

what temp does roast beef need to be

Beef, Lamb, Pork and Veal Roasting Chart. Minimum internal temperature = 145°F (63°C). Allow to rest for at least 3 minutes.

FAQ

What temperature should a beef roast be?

Cut
Preheat Oven to…
Cook until internal temp is…
Oven roast (inside round, outside round, sirloin tip, cross rib)
425°F (220°C)
145°F (63°C) medium-rare; 160°F (71°C) medium; 170°F (77°C) well done

Should a roast be cooked at 145 * F?

Product
Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats
160 °F (71.1 °C)
Ground Poultry
165 °F

Can you eat beef at 150 degrees?

Medium Well (150°-160°F) At the point at which a steak has reached “medium well” it will start becoming very firm. The steak will become primarily grey and only a sliver of pink will remain in the center. Cuts with higher levels of marbling will begin to shrink as the fat begins to liquefy.

Why should beef be cooked to 160 degrees?

Since meat and poultry products can contain harmful bacteria, it is important that ground beef be cooked thoroughly. Future incidents of foodborne illness may be prevented if food handlers understand and act on a simple fact: Thorough cooking to an internal temperature of 160 °F throughout kills E. coli O157:H7.

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