What is the MINIMUM internal temperature and time allowed for cooking roast beef?

The minimum internal temperature for cooking roast beef is 145°F, which is the standard for achieving a safe level of doneness while allowing for adequate pathogen reduction. The U.S. Food and Drug Administration (FDA) guidelines recommend that roast beef should be cooked to this temperature and maintained for a minimum of 3 minutes to ensure that harmful bacteria and pathogens are effectively eliminated.

However, the choice indicating 145°F for 100 minutes emphasizes the importance of holding the meat at the right temperature for an extended period, which can aid in further pathogen reduction. This extended cooking time can yield a more tender roast. In practice, the critical element is ensuring that the internal temperature reaches at least 145°F, even if held for a shorter duration.

Other temperature options do not represent the standard cooking recommendation for roast beef, as they either specify higher internal temperatures or excessively longer cooking times, which are not necessary to ensure food safety for this particular cut of meat. The focus should be on achieving the correct internal temperature and understanding that time at temperature can vary based on what is necessary for food safety and desired tenderness.