1 Store fresh beef below 40 F for up to three to five days, then use or freeze it. Airtight wrapping helps prevent freezer burn. Thaw a frozen roast for a day or two in the refrigerator, depending on its size.  The U.S. Department of Agriculture recommends cooking roast beef to a minimum internal temperature of 145 F.
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But at that temp, it takes at least two hours to kill them to 7D. The time gets lower as the temperature goes higher. So beef at 140°F degrees will get to a 7D kill rate in just 12 minutes, while at 160°F degrees, pathogens are destroyed in just 7.3 seconds, hence the USDA guidelines for the consumer.
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Temperature[edit] In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 °C (145 °F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness. The table below is from an American reference book and pertains to beef and lamb.
https://en.wikipedia.org/wiki/Temperature_(meat)
Move the roast beef onto a serving tray to rest for 10 to 15 minutes. Its temperature rises another 5 to 10 degrees, putting it at 130 to 135 F for a perfectly pink medium-rare. Juices also get reabsorbed into the muscle fibers during resting, sparing you the unfortunate loss of flavor and moisture that results when unrested beef is cut.
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For example, USDA recommends a minimum temp of steak to be 145°F, which is classified by chefs as medium and by many streak lovers as overcooked. Medium rare, 130°F to 135°F, is the temp range at which steaks are at their most tender, juicy, and flavorful.
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If you are cooking at high temps, carryover can be up to 10°F. If you are cooking at low temps, it might not go up the full 5°F. But 5°F is a good rule of thumb for most roasts. Medium rare is the best temp for beef, lamb, venison steaks, roasts, and duck breasts.
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Place the beef on the roasting pan and put it into the center of the oven. Turn the temperature down to 325 F after 15 minutes. Continue cooking until your instant-read meat thermometer shows the beef is 125 F in the middle of its thickest part.
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Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).
https://en.wikipedia.org/wiki/Temperature_(meat)
But it is not just temp! To pasteurize meat, USDA and my chart give us minimum temperatures, like 165°F for poultry and 145°F for fish. But if you dig into the data by USDA scientists, you learn that this is a distillation of the facts designed to make things easy for the public. Pasteurization of meat is not just a matter of temperature.
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what is the temperature reading for rare beef?
The temperature reading for a rare beef is 130 to 135 degrees Fahrenheit. The temp           