What is the correct internal temperature for rare beef roasts?

The USDA recommends a minimum internal temperature of 145°F (63°C) for all beef roasts, including rare.

However, it's important to understand that this is a minimum safe temperature to kill harmful bacteria. If you prefer your beef rare, you can cook it to 130°F (54°C), but it's crucial to be aware of the potential risks associated with undercooked meat.

Here's what you need to know:

* Rare beef is not necessarily unsafe: The risk of foodborne illness from rare beef is low if it's sourced from reputable butchers or supermarkets and handled properly.

* Risks of undercooked meat: Undercooked beef can contain harmful bacteria like Salmonella and E. coli, which can cause food poisoning.

* Personal preference: Ultimately, the decision of how to cook your beef is a personal one. If you choose to eat rare beef, make sure you understand the risks and take precautions to minimize them.

Here are some tips for minimizing the risks of eating rare beef:

* Choose high-quality beef: Look for meat labeled "USDA Choice" or "USDA Prime."

* Handle meat safely: Wash your hands thoroughly after handling raw meat.

* Cook meat thoroughly: Ensure the center of the roast reaches the desired internal temperature.

* Rest the meat: Allow the roast to rest for 10-15 minutes after cooking to allow the juices to redistribute.

* Refrigerate leftovers promptly: Store leftover meat in the refrigerator within 2 hours.

If you are pregnant, have a weakened immune system, or are concerned about foodborne illness, it's best to cook beef to a well-done internal temperature of 160°F (71°C).