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Old 02-16-2019, 07:26 AM   #1
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Minimum temp to cook beef?

I watched a chef on TV Tom Kedgeree. Me cooked a beef joint for 40 mins at 55c. This was so that you could guarantee a pink joint. I thought that the temperature would be far too low. What is a minimum temperature to safely cook a beef joint?

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Old 02-16-2019, 07:46 AM   #2
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After a 5 minute sear at 500F, I cook a roast at 200F for 1 hour per pound.
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Old 02-16-2019, 08:01 AM   #3
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That's what I thought. He didn't say how large the beef joint which was a mussel tendon that is better. but 55 degrees C? I would have thought that would not be hot enough.
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Old 02-16-2019, 08:15 AM   #4
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He cooked a 1lb 12oz fillet of beef at 55c

"To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven)."

"bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked)."
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Old 02-16-2019, 11:00 AM   #5
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That sounds all wrong to me. I'd cook the meat to an internal temperature of 55ºC but at a higher oven temp.
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Old 02-16-2019, 11:02 AM   #6
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In a really old CB I remember them saying to cook the beef to only 110° (about 43c) internal temp for very rare beef (my kind of beef!), but most give 120° as a minimum temp. So 130° for an oven temp is probably aiming for this.
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Old 02-16-2019, 11:54 AM   #7
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As long as the meat is brought to room temp before cooking those numbers the OP stated will probably work.
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Old 02-16-2019, 12:39 PM   #8
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Quote:
Originally Posted by otuatail View Post
He cooked a 1lb 12oz fillet of beef at 55c

"To cook the beef, preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven)."

"bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked)."
With a filet (tenderloin), it is crucial to NOT over cook it. You can get dry, nearly inedible meat if you cook it even slightly too long. 55C would probably not be my first choice, but whatever I did, I would err on the side of more rare.

You never mention if there was any searing step in the process. I can't imagine just putting it in the oven for 40 minutes at that temperature and calling it done.
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Old 02-16-2019, 01:28 PM   #9
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For that small of a size, that should work. But it is a pretty low temp. Even in the smoker it is usually higher.

I would want to sear it first, then it probably doesn't matter how long you cook it, as the nasties are seared dead first.
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Old 02-17-2019, 02:31 PM   #10
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The original question was..

Minimum temp to cook beef?

Dehydrators for beef jerky are set at 160F or 71C
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Old 02-17-2019, 02:41 PM   #11
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You can also sous vide at 55C or 131F and that'll cook it up to rare...
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Old 02-17-2019, 02:43 PM   #12
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Quote:
Originally Posted by Kayelle View Post
The original question was..

Minimum temp to cook beef?

Dehydrators for beef jerky are set at 160F or 71C
If you cooked a beef roast to 160°, that's what it would do - dry it out!
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Old 02-17-2019, 02:48 PM   #13
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If you cooked a beef roast to 160°, that's what it would do - dry it out!

Yep, exactly my point.
Sous Vide is a whole new ball game.
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Old 02-17-2019, 05:24 PM   #14
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170F for 2 1/2 hours will cook it up "pull apart" tender, but that's for cooking up taco meat.
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Old 03-03-2019, 05:59 AM   #15
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Hi. Thanks. He did seal the meat first. Here is his recipie

https://www.bbc.com/food/recipes/tre...eef_with_35837

P.S. I don't want it to moo and walk around the plate. Medium rare is better and pink would be nice

What I have for tonight is 800g Silver side Salmon cut.

P.P.P.S

Are their any downloadable cow diagrams with helpful information?
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