A liver cell and a cheek cell have the same chromosomes. The only cells in the human body that do not contain 46 chromosomes are reproductive cells, which only contain 23 chromosomes, according to... Star Gazing
A beef roast cooked to medium-rare should have an internal temperature of 145Â°F - 150ÂºF after the resting period, and a roast cooked to medium should have an internal temperature of 150Â°F to 160ÂºF. (See the note below). See Beef Doneness for more information on proper cooking temperatures.
Judge your estimated cooking time by the recipe or on a basis of 20 minutes per pound of roast. Remove the roast from the oven when it reads 5 to 10 degrees lower than the desired end temperature, since it will continue to cook after it comes out of the oven. Very large restaurant-style roasts can increase as much as 20 degrees after being removed from the oven. Decide what level of doneness you desire. Beef roast is rare at 120 to 130 degrees Fahrenheit, medium-rare at 130 to 135, medium at 135 to 145 and well-done at 160 degrees Fahrenheit.