What is the internal cooking temperature for roast beef?

The internal cooking temperature for roast beef is important to ensure that it is safe to eat while also achieving the desired level of doneness. When roast beef is cooked to an internal temperature of 130°F, it is typically classified as medium-rare, which is a preferred doneness for many. This temperature allows the meat to retain its juiciness and tenderness while still being safe from harmful bacteria.

Cooking meat to the appropriate internal temperature ensures that pathogens like E. coli and Salmonella, which can be present in raw meat, are effectively killed. According to food safety guidelines, a minimum internal temperature of 145°F is often cited for ensuring safety, but beef is commonly enjoyed at slightly lower temperatures when prepared properly. Thus, cooking to 130°F can be acceptable for those who enjoy medium-rare beef, provided that it is sourced from a reputable supplier and handled safely prior to cooking.

In contrast, higher temperatures, such as those indicated in other choices, lead to different levels of doneness and may not cater to preferences for medium-rare roast beef.