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Hey, all - I have a question regarding internal temperature of beef roast.
I don't seem to find much agreement amongst my resources regarding what the correct internal temperature should be for different levels of doneness. If I'm making a 3-pound beef bottom round roast, looking for it to be medium rare, what should my final internal temperature be? It seems USDA suggests the final internal temp should be 145F (taking the roast out of the oven at 135, as it will cook for another 10 degrees after removal during rest). But lots of professional chefs seem to suggest a final internal temp of 130-135F (removal from the oven at 120-125). That's a big difference! What would you all suggest for a medium-rare final internal temperature of a beef roast?
I don't seem to find much agreement amongst my resources regarding what the correct internal temperature should be for different levels of doneness. If I'm making a 3-pound beef bottom round roast, looking for it to be medium rare, what should my final internal temperature be? It seems USDA suggests the final internal temp should be 145F (taking the roast out of the oven at 135, as it will cook for another 10 degrees after removal during rest). But lots of professional chefs seem to suggest a final internal temp of 130-135F (removal from the oven at 120-125). That's a big difference! What would you all suggest for a medium-rare final internal temperature of a beef roast?
