Cooking time for beef

Answer 1

With the stringency the USDA regulates and tests and re-tests the beef and other animal-based proteins that enter the common marketplace nowadays, supermarket or (trusted) butcher beef can be eaten at an internal temp range of col-center rare (135) to well done (165 and above)

Answer 2

OVEN

When roasting is your cooking method, then you must know that different types of roasting will require different cooking time and temperatures. For instance,

1. A 5- to 8-lb standing rib roast will take approximately 17-20 minutes per pound for rare, 20-22 minutes for medium rare, 22-25 minutes for medium, and 27-30 minutes for perfectly done at a constant oven temperature of 300°F (160°C)
2. A sirloin roast of 8- to 12-lbs will take approxiomately15-20 minutes for rare, 20-22 for medium rare, 22-25 for medium, and 26-30 for well done.
3. A boneless top round will take nearly 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done.

It is always recommended to test the roasted meat with a meat thermometer at the end of the cooking time. The roast should be removed from the oven when it is about 5 degrees cooler than the desired temperature (it will continue to cook even outside the oven). That's how i do it....

Answer 3

Rare: 109 and below

med_Rare :110-135 degrees

Medium: 136-145degrees

med-well: 146-164

well done: 165 + degrees internal temperature.

Answer 4

It is safe to eat beef when it is cooked rare. The meat needs to be heated at a certain temperature to be considered safe.

Answer 5

wash you hands in between touching it