Rare roast beef shall be cooked to what internal temperature?

Rare roast beef is typically cooked to an internal temperature of 130°F. This temperature allows the meat to reach a level of doneness that retains a red, cool center, characteristic of rare meat, while also ensuring that it is safe for consumption. Cooking meat, particularly beef, to this temperature is vital as it balances both flavor and safety. At 130°F, the meat's natural juices are preserved, contributing to its tenderness and flavor profile.

While options like 120°F or 125°F are lower than the recommended range for rare, they may not effectively kill harmful bacteria, potentially posing health risks. An internal temperature of 135°F, while still considered on the higher end of rare, would lead to more cooked meat than the designation of 'rare' typically indicates. Therefore, 130°F is recognized as the minimum safe cooking temperature for rare roast beef, allowing it to maintain its juicy texture while minimizing food safety concerns.