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-   -   Beef Temp (http://www.bbq-brethren.com/forum/showthread.php?t=35451)

sajones97 12-27-2007 05:24 PM

Beef Temp
 
I was on a prime rib thread recently, and saw the low temps being posted.

What I've gathered so far is that most are concerned with the superficial temp where most of the nasties tend to show up, and that these buggies can't survive past 165*.

My question is, what's a safe internal temp for prime rib and steak? Some of you seem ok with an internal temp in the ballpark of 120*, but is that safe?

Maybe a better question is: if I want to turn out some tender prime rib, when is an internal temp below 140* and above 120* NOT safe?

(I'm not even sure I'm asking the right question. If anyone can clear this up a better way, by all means please ask a more informed/informative question!)

Thanks for the help!

The Anchorman 12-27-2007 05:36 PM

E-coli is the concern with beef. E-coli is in the intestinal tract of the animal. If by chance it gets on the surface of the beef then it will be killed upon the high out side temps put upon the surface. E-coli comes into play mostly with ground beef because what was on the outside is now on the inside. Thats where youhave to be concerned with getting your beef to an internal of 155f.
Is that of any help?

91vw03 12-28-2007 09:52 AM

^^
That's exactly right. The steaks get hot enough on the outside where the bacteria is that it kills any bad stuff.

KC_Bobby 12-28-2007 11:19 AM

So .... what's the safe temperature for inside meat (internal) that was never outside meat (not subject to touching foreign elements)?

Jeremiah 12-28-2007 02:15 PM

155?

I eat mine raw sometimes, so I shouldn't be in this thread :razz:

boatnut 12-29-2007 07:32 PM

Quote:

Originally Posted by Jeremiah (Post 524174)
155?

I eat mine raw sometimes, so I shouldn't be in this thread :razz:

i was gonna say..no one's heard of steak tartare? LOL

jpw23 12-31-2007 08:50 AM

Quote:

Originally Posted by Jeremiah (Post 524174)
155?

I eat mine raw sometimes, so I shouldn't be in this thread :razz:

Eeeeewwwww:shock:

sajones97 12-31-2007 09:31 AM

Thanks all.

Follow-up question: what assurance can I give that a prime rib roast with an internal temp of 130*-140* is safe?

My guess is "none", but it sounds like the Brethren here think this is an acceptable risk.

Why?

Thanks again. I appreciate your time.

jgh1204 12-31-2007 08:36 PM

I think you would be well assured at 120 to 140. Restaurants serve at those temps every single day.


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