Safe Roasting!

by Amanda Liffiton

Here are some tips for safely handling and cooking your beef roasts:

Make sure to label each package of beef with the date, cut, weight and number of servings. Use the oldest date first!
Frozen uncooked roasts and steaks should be used within a year or discarded.
Note that ground beef is more perishable and should be used within 4 months or discarded.
It's always safest to thaw beef in the refrigerator.
When thawing, put beef packages on a plate or tray on the lowest shelf to catch any juices. Be sure to keep the meat and juices away from all other foods.
Use hot, soapy water to wash hands before and after handling raw meat and other fresh foods.
Use clean paper towel to pat roasts dry before browning.
Use a different carving board for raw meats. Be sure to keep food prep areas and serving platters away.
It's important to keep raw meat and meat juices away from other foods during preparation.
Be sure to carefully wash all cutting surfaces, counters and utensils with hot, soapy water after any contact with raw meat or meat juices.
If the heat is too high, the outside of the roast can char while the interior is underdone.
Beef should be cooked straight from the refrigerator - do not bring the beef to room temperature before cooking, which can allow bacteria to form.
Use tongs to turn roasts - a fork will pierce the beef and flavorful juices can be lost.
Cook roasts to at least 145° internal temperature, which is considered medium. Allow roast to rest at least 3 minutes.