What is the minimum internal temperature that cooked beef roasts should reach?

The minimum internal temperature that cooked beef roasts should reach is 145°F (63°C). This temperature is critical for ensuring the safety of the meat by effectively killing harmful bacteria that can cause foodborne illnesses, such as E. coli and Salmonella. Cooking beef roasts to this temperature also ensures that the meat is tender and juicy, while still being safe for consumption.

When beef roasts reach 145°F, it is crucial to let them rest for at least three minutes before slicing or serving. This resting period allows the temperature to stabilize and continue to kill bacteria, further enhancing food safety.

Other temperatures, such as those listed at 120°F, 160°F, and 175°F, do not meet the USDA's recommended safe temperature guidelines for beef roasts. Cooking beef below the minimum safe temperature could leave the meat vulnerable to harmful pathogens, while cooking them at higher temperatures (especially above 160°F) may lead to a less desirable texture, as the meat can become dry and tough. Thus, 145°F strikes an ideal balance for safety and quality.