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Roast to desired doneness by removing roast from oven when an oven dial or instant-read meat thermometer inserted in the center of the thickest part of roast reads 5 to 10° below final doneness temperature.
|Degree of Doneness||Remove roast from oven when meat temperature reaches:||Final roast temperature after 10 to 15 min. standing time:|
|Med-Rare||135° F||145° F|
|Medium||150° F||160° F|
|Well Done||160° F||170° F|
*Courtesy of The Cattlemen's Beef Board