URGENT QUERY: What temperature should roast beef be in the centre?

[Demented]

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.

TIA.

I have no idea but found this for you here

we used to have to cook things to 8-degrees plus in the coffee shop.

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.

misdee, do you mean 80 C? Was that when reheating?

I have roast beef in the oven just now but we all like it cremated . No need for a thermometer when it is almost solid.

most stuff was frozen/ready meal type stuff, and it has to be 80 degrees plus i'm sure (long time ago) then we'd have to keep it at a certain temperature. was a nightmare.

i'd go with the site mears said. looks good to me.

Hee, hee! Mine will probably be cremated too if I don't get off of here!

Just off to check the beef now.

DS1 has just announced it smells like macaroni cheese and he doesn't believe I've made roast beef. Bit worried now.

It's only 9 C and it's supposed to be ready, must have still been a bit frozen, ooops!

Beef was beautiful, thanks for the help. Just as long as we don't get food poisoning now we'll be fine.

we recommend 72 degreesC for at least 2 minutes

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.

hope that helps