Beef Temp

sajones97 · 12-27-2007, 05:24 PM

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

boatnut · 12-29-2007, 07:32 PM

Quote:

Originally Posted by Jeremiah

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

jpw23 · 12-31-2007, 08:50 AM

Quote:

Originally Posted by Jeremiah

155?

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

Eeeeewwwww

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.

12-27-2007, 05:24 PM	#1
sajones97 Full Fledged Farker Join Date: 10-25-06 Location: Closer than you'd like.	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!

12-27-2007, 05:36 PM	#2
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	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? __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

12-28-2007, 09:52 AM	#3
91vw03 Full Fledged Farker Join Date: 05-30-07 Location: West Chester,Oh	^^ That's exactly right. The steaks get hot enough on the outside where the bacteria is that it kills any bad stuff. __________________ --Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue)

12-28-2007, 11:19 AM	#4
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	So .... what's the safe temperature for inside meat (internal) that was never outside meat (not subject to touching foreign elements)? __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

12-28-2007, 02:15 PM	#5
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	155? I eat mine raw sometimes, so I shouldn't be in this thread __________________ Heavy Metal BBQ

12-31-2007, 09:31 AM	#8
sajones97 Full Fledged Farker Join Date: 10-25-06 Location: Closer than you'd like.	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.

12-31-2007, 08:36 PM	#9
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	I think you would be well assured at 120 to 140. Restaurants serve at those temps every single day. __________________ Wannabe BBQ Illuminati

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