<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bradley F:
Maybe a stupid question...but there seems to be alot of different finish times for different kind's of roast. How do you know which roast to cook to 190 and which to pull at 125-135? </div></BLOCKQUOTE>
Tough, fatty cuts of meat such as pork and beef shoulder and beef briskets need time and higher internal temperatures in order to break down connective tissue and render fat. Temperatures in the 190º-205º range vary and are used as guides as to when these cuts are 'tender'.
Lean cuts of meat such as pork and beef tender loin and loin and beef top and bottom round do not have the internal marbling to keep the meat moist and flavorful and need only to be cooked to minimum temperatures that range from 125º for beef and 135º for pork. These cuts can certainly be cooked to higher temps, but can dry out if over cooked.
