I've got some beef in the oven just now, I've never cooked roast beef before, and I wondered if anyone knew the temperature it should be in the middle when it is cooked (I've got a meat thermometer but can't find anything in any of my books that says what temperature a roast should be). I would like it to be medium/rare.
If you can help I would greatly appreciate it, it's suppose to be out in about 20 mins time.
mears you are a star, I'm a bit that I didn't think of searching the net myself, tend to think of the internet beginning and ending with Mumsnet .
Looks like the beef should be about 65 C, although I'm not sure which of those charts applies but it should certainly be cooked at 65 C. Is this when I can confess I'm not sure if it was 100% defrosted, it was very difficult to tell, before it went into the oven hence my panic . BTW I would never do this with chicken.
in saying that if you want a bit of pink it won't reach this temperature, the danger with beef and steak is from the outside of the muscle, the muscle itself is practically sterile the danger comes from contamination (from poo basically) on the outside, thats why if you have a steak black and blue it's ok
things like mince are more dangerous and have to be cooked thoroughly as they are ground up hence the contamination could be throughout the meat.