Beef's "correct" temperature depends on who you ask. 160F to kill E. coli. 140F to kill evil food poisoning. Realistically, 135F is a good "rare" temp, 140F for med-rare, 145F for medium, 150F for well done. 180F for stew meat. 140-150F is a good all-purpose temp for things like stir fry or pasta sauce or stuffs. But technically if you have the garlic for it you could just eat beef raw. It's called steak tartare.
Personally, when going for rare I check for feel and blood flow more than temp. when the blood flows a certain way and it has the right give it's good.
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Date: 2007-08-20 02:44 am (UTC)Beef's "correct" temperature depends on who you ask. 160F to kill E. coli. 140F to kill evil food poisoning. Realistically, 135F is a good "rare" temp, 140F for med-rare, 145F for medium, 150F for well done. 180F for stew meat. 140-150F is a good all-purpose temp for things like stir fry or pasta sauce or stuffs. But technically if you have the garlic for it you could just eat beef raw. It's called steak tartare.
Personally, when going for rare I check for feel and blood flow more than temp. when the blood flows a certain way and it has the right give it's good.
How rare do you like beef to be?