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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 12-27-2007, 05:24 PM   #1
sajones97
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Default 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!
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Unread 12-27-2007, 05:36 PM   #2
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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?
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Unread 12-28-2007, 09:52 AM   #3
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^^
That's exactly right. The steaks get hot enough on the outside where the bacteria is that it kills any bad stuff.
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Unread 12-28-2007, 11:19 AM   #4
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So .... what's the safe temperature for inside meat (internal) that was never outside meat (not subject to touching foreign elements)?
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Unread 12-28-2007, 02:15 PM   #5
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155?

I eat mine raw sometimes, so I shouldn't be in this thread
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Unread 12-29-2007, 07:32 PM   #6
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Quote:
Originally Posted by Jeremiah View Post
155?

I eat mine raw sometimes, so I shouldn't be in this thread
i was gonna say..no one's heard of steak tartare? LOL
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Unread 12-31-2007, 08:50 AM   #7
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Quote:
Originally Posted by Jeremiah View Post
155?

I eat mine raw sometimes, so I shouldn't be in this thread
Eeeeewwwww
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Unread 12-31-2007, 09:31 AM   #8
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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.
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Unread 12-31-2007, 08:36 PM   #9
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I think you would be well assured at 120 to 140. Restaurants serve at those temps every single day.
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