I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
2 Answers
| Rare | 120 °F to 125 °F | 49 °C to 52 °C | center is bright red |
| Medium Rare | 130 °F to 135 °F | 54 °C to 57 °C | center is very pink |
| Medium | 140 °F to 145 °F | 60 °C to 63 °C | center is light pink |
| Medium Well | 150 °F to 155 °F | 66 °C to 68 °C | not pink |
| Well Done | 160 °F and above | 71 °C and above | brown throughout |
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grrrrr, I'm having trouble finding the source, but I'd like to point out that the US gov doesn't agree with these numbers at all. Their numbers are much higher. However, I agree with hobodave. The gov is much closer to the numbers on wikipedia: en.wikipedia.org/wiki/Beef#Internal_temperature Aug 27, 2010 at 14:48
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@yoss: yea, the chart tends to differ by about 5 degrees depending on where you read it– hobodaveAug 27, 2010 at 15:03
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@yossarian - every cookbook I've ever read says that the USG is quite overcautious with their measurements.– justktAug 27, 2010 at 15:20
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@justkt, Yes. I agree whole heartedly and use the same temp guidelines as hobodave (well, actually I don't have any use for them past 135F). I was just pointing out that the USG didn't agree. Aug 27, 2010 at 15:34
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1
For some different values see http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/cook-temperatures-cuisson-eng.php
/ .
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2Welcome to Seasoned Advice! While this may theoretically answer the question, it would be preferable to include the essential parts of the answer here, and provide the link for reference.– AaronutMar 25, 2014 at 4:48