At what temperature do you cook beef?

Answer 1

Perfect Roast!Your secret to success with a Port Roast is frequent temperature checks. I use a thermometer that stays in and connects to an outside readout, such as Polder. A definite part of the secret is NOT TO OVERCOOK the pork. Despite all the old time advice to cook pork to high temperatures, you will be happier (and safe) at the temperatures given.

If you want to marinate the roast, start 30 minutes to several hours in advance. The roast must be cold when you start this recipe. It will also cook more evenly if it is tied into a compact cylinder.

Adjust the oven rack to center position and preheat to 475 degrees F. Take the meat directly from refrigerator and place on a cake rack set in a shallow roasting pan. Roast exactly 30 minutes. Remove the pan with the meat from the oven; immediately reduce oven temperature to 325 degrees F. Insert an instant-read meat thermometer at one end of roast, going into thickest part of the center (the temperature will range from 80 to 110 degrees). Let the roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point roast's internal temperature will range from 115 to 140 degrees.)

After this 30-minute rest, remove meat thermometer, return meat to oven, and roast until meat thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, usually 15 to 30 minutes longer, depending on roast's internal temperature at the end of the resting period.

Since the roast may cook unevenly, take temperature readings from a couple of locations, each time plunging thermometer to center of the meat and waiting 15 seconds.

Let the roast stand at room temperature, uncovered. for 15 to 20 minutes to finish cooking. (The temperature should register between 150 and 155 degrees F.)

Answer 2

Beef depending on the cut and type of dish or length of cooking time can be cooked at any temperature between 250F(120C) [slow roasting] and 600F(316C) for high broil or flame grilled beef. Ground and chopped beef should always be cooked to 165F(75C) to kill potential pathogens. Roasts and steaks should be cooked to 110-145F (45-70C) depending on desired doneness.

Note: Other full cuts of beef will not normally have pathogens beneath the surface the way ground beef might.

Answer 3

140 F, but you'll get better results at about 210.

Answer 4

160 Degrees F.