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Beef is leaner these days so roasting cuts from the rib,
tenderloin, and eye round to medium rare (145 °F) keeps these
roasts tender and juicy. Whereas ground beef should be cooked to
160 °F to be safe, beef roasts are whole muscle meat and any
bacteria would most likely be on the surface. For that reason, a
beef roast needn't reach 160 °F to be safe.
Roasting is the recommended method for cooking tender meats. To
roast, meat is placed on a rack in a shallow, uncovered pan and
is cooked by the indirect dry heat of an oven. To keep the meat
tender and minimize shrinkage due to the evaporation of
moisture, a moderately slow oven temperature of 325 °F should be
used.
For more information
on roasting just ask our helpful staff . . .
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