Consumers Roasting Beef at Too High an Oven Temperature
A recent survey showed that two-thirds of meal preparers routinely cook oven roasts at 350°F or higher. Yet scientific and culinary research indicates that roasting at a lower temperature improves meat tenderness and juiciness.
"Lower oven temperatures provide the time needed for softening of the connective tissue, resulting in more tender meat," says Joyce Parslow, Consumer and Culinary Manager at the Beef Information Centre. "At higher temperatures the meat proteins undergo changes that lead to a toughening effect. Higher temperatures also resulted in increased cooking losses and loss of juiciness."
Parslow was also surprised to learn that more than half surveyed always or usually cover oven roasts and an equal number add liquid to the pan. "That's an appropriate method for pot roasts, but you'll never get restaurant quality prime rib from a covered pan with liquid."
The Beef Information Centre, which currently recommends a roasting temperature of 275°F for Oven Roasts and 325°F for Premium Oven Roasts, commissioned McWhirter and Associates, an independent research company, to determine roasting practices of Canadians. The online survey of 1,000 adults probed all aspects of roasting behaviour, including how often people cooked roast beef.
"The traditional beef roast is still an important part of many Canadians' cooking repertoire," says Camilla Leonard, Senior Associate with McWhirter and Associates. "Those surveyed cook oven roasts regularly, with over half enjoying a roast once a month or more, and one quarter cooking roasts two to four times per month."
Another finding of the study was that most families roast on the weekend. "That may explain why cooking times do not appear to be an issue with consumers," adds Leonard. "Eighty-five percent of those surveyed indicated a willingness to reduce oven temperatures and extend the cooking time to ensure a more tender, delicious roast."
The degree of doneness preferred by the survey participants covers the complete spectrum with most people opting for the middle range - medium-rare to medium-well. Surprisingly, almost 8 out of 10 of those who prefer medium-well or well-done beef recognize that a lower level of doneness would deliver more tender, juicy meat but they have a dislike for red or pink-looking meat.
The survey also asked consumers how they judged when the roast was done. "We'd like to see more people using food thermometers to determine doneness," says Parslow. "Unfortunately, many consumers still use less reliable methods to test doneness, such as the length of cooking time, or using visual clues, like taking the roast out and slicing it."
According to Parslow, thermometers are the most effective way to ensure the desired doneness. "Only half of all households surveyed own a thermometer, and among this group, many do not use their thermometer regularly when roasting beef."
