Safe cooking temperature for beef meat

Beef meat

Beef rib roasting with bones: 4 to 8 lbs (325°F/165° C) 23 to 30 min/lb

Beef rib roasting, boneless: 4 to 6 lbs (325°F/165° C) 31 to 43 min/lb

Beef round roasting: 2 to 3 lbs (325°F/165° C ) 20 to 30 min/lb

Beef whole tenderloin roasted: 4 to 6 lbs (425°F/220° C) 45 to 60 min/lb

Beef half tenderloin roasting 2 to 3 lbs (425°F/220° C) 35 to 45 min/lb

Internal temperature should be 145°F to 160°F

Let the meat cool at room temperature for 10 to 30 min depending on the meat size prior to cooking.

Beef meat over the pans

For beef meat it should take less than 5 min to fry both sides depending on the meat size, the thinner the meat the faster and less time it will take to cook. Example for 2 cm meat it should take 1 ½ to 2min to fry both sides; for well done consider adding 1 to 2 min more both sides.

Never cook your meat while they are frozen or cold because the meat will take longer for the heat to reach the middle, so the utter meat will end up cooking way more quickly than the outside.

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