The minimum internal temperature for a roast beef, as recommended by the USDA, is 145°F (62.8°C).
For both safety and optimal quality, it's crucial to use a food thermometer to ensure the roast beef reaches this temperature before removing it from the heat source. Allowing the meat to rest for at least three minutes before carving is also recommended. This resting period allows the juices to redistribute throughout the roast, resulting in a more tender and flavorful final product.
Here's a breakdown:
- Minimum Internal Temperature: 145°F (62.8°C)
- Measurement Location: Thickest part of the roast beef
- Resting Time: At least 3 minutes after removing from heat
Failing to reach the minimum internal temperature could pose a food safety risk. Exceeding it can result in a dry, less palatable roast. Proper temperature monitoring and resting are key to a safe and delicious roast beef.
