Beef Temperatures

[Norman Walsh]

I would like the answer to a query regarding using a Meat Thermometer.

I have just purchased one and noticed the instructions quote 170c for beef.

Surely this must depend on the cut, for instance would it take the same time to reach 170c in a both a sirloin joint and a briscuit joint?

If so, the sirloin would be cooked o/k but the briscuit would not.

Thanks for any information on this.

wallie

[jackal10]

170F is very well done, 170C is incinerated.

Temperture/time for meat cooking is now much better understood.

http://www.cfsan.fda.gov/~dms/fc01-3.html#3-4

provides authorative tables, but roughly cook most red meat to 55C for rare and 60C for medium rare and hold at temperature for at least 15 mins.

[snowangel]

Welcome, Norman!

I think it's advisable to ignore the suggested temps for beef on meat thermometers because the temp to which you want to take it depend so much on the cut of beef.

For things like briskets and chuck roasts -- cuts with a lot of connective tissue -- I usually cook them low and slow to about 190F, a point at which all of that connective tissue melts.

But for a steak, tenderloin, etc. -- I like them at about 130F -- nice and rare!

[davecap]

I would say that 170 is very high as well and that the temperature recommendations from the FDA may be required for health concerns, but when you go to a restaurant, the actual cooking temps are much lower, and much lower than even Jackal has suggested.

If I was cooking beef, I would cook to the following temps:

rare - 125

medium rare - 127-132

medium - 135-140

medium well - 140-150

well - over 155

One should always be a little more cautious when cooking hamburgers and when ordering them out.

[Bueno]

I agree completely with the man above.

170 is beef obliteration.

[Brasco66]

Thermometers with preset temperatures for meat were invented by lawyers not cooks!

[budrichard]

Beef cuts like thick steaks and Prime Rib Roast should not be cooked to the indicated temperatures for doneness but somewhre below depending on your experience. The temperature will continue to rise after being removed from the heat and if you cook to a so-called temperature, the meat will end up overcooked. -Dick

[Norman Walsh]

Sorry I got mixed up with Centigrade and Farenheight in my original post.

Many thanks for the response.

Norman