The internal temperature of roasts, which include cuts of beef like round, rump, and chuck roasts, should be 145°F for medium-rare, 160°F for medium, or 170°F for well-done. Read more about determining doneness from The Ohio Beef Council and for an even more in depth guide to specific cuts, temps and cook times check out these oven roasting.. Internal Temperatures at which to remove the beef from the heat. Rare: 115°F (46°C) Medium-Rare: 120°F (49°C) Medium : 130°F (54°C) Medium-Well : 140°F (60°C) Well-Done : 150°F (66°C) Ground Beef: 155°F (68°C) Once your beef has reached five degrees below the recommended temperature, remove it from the heat.
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When grilled on high heat, the surface becomes gray to brown with noticeable grill marks. The sensation is a bit fleshy, but your meat is juicy and tender at the same time. The temperature range of beef cooked rare is 120oF (48.889°C). For a rare internal temperature, many people remove the steak from the grill when it reaches 115oF (46.111 °C).. OffOn. Preheat your oven to 500 degrees F or 260 degrees C. Line a metal baking tray with aluminum foil. Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined. Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
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