Make a good roast is a task full of details. We must learn to distinguish what cooking is preferred and you also need to know what is the point that best suits the meat we intend to put on the grill (for example, many would say put the fire came a ribeye to remove it cooked is something like a heresy in the kingdom of roasted).
For those who like to use thermometers to go to monitor the internal temperature of the meat here goes a table that has Fahrenheit and Celsius history of the ideal temperature for cuts of beef. For those who do not like so much technology involved in the process ancestral roast will also tactile signs to know when our piece of meat has reached the desired temperature.
Meat here has an internal temperature of 115 degrees F or 45 Celsius. It is what is called good parrilleros terms “meat back and forth”.
The internal temperature of the cut is between 120 and 125 degrees F or between 48 and 55 Celsius. The crusty coffee is also present, to what follows (going into the cut), a slight pink tint in the flesh surrounding the red, bright, juicy center. Touch feels soft.
This doneness is the least used in many Latin countries. The internal temperature is between 130 and 135 degrees F or 57 degrees Celsius and 54. The crusty coffee is where it should be. The center has ceased to be bright red to become an intense pink, which gives way to a meat a little more coffee near the outside of the meat. With fingers feel little resistance even begins to appear. That is, it is soft but elastic.
This point is the crowd favorite. Here meat has an internal temperature of between 140 and 145 degrees F or 60 to 63 Celsius. The coffee is golden crust and striking. The center is a light pink. Meat feels firm and elastic to the touch.
Last step on the scale. The meat has an internal temperature ranging from 160 degrees F up. This is 70 degrees Celsius on. The outer crust is brown and the meat inside looks an even light brown tone. Touch it feels firm.
Here is a video that teaches a very useful to know what I mean when we talk about the different resistances that meat provides the touch according to their different doneness trick. You can use your hands to know the doneness of meat with this simple technique.
Note: Article revised and updated by Karla P. Hernandez in October 2015 (expert Roasts)