Is it safe to eat roast beef cooked "rare?"
By Bob Oros
In rare roast beef the internal temperature of the meat must be held at 140 degrees for no less than 35 minutes to kill bacteria.
If the internal temperature goes up to 150 degrees the bacteria would be killed in one minute and at 165 degrees it would be killed in about 10 seconds.
Rare meat is safe as long as it is cooked and handled correctly.