Meat & Livestock Australia

Authority

Industry technical body

Territories

AU

Primacy

primary

Commercial interest

advertising funded

Retrieved

2026-08-13

State

Read and citable

Original document

Registered mainly as a NEGATIVE case, and it is genuinely useful as one. Its tables are OVEN roasting times per 500 g at 200 °C, not barbecue times, so reconciliation must refuse to combine them with any grilling figure however similar the numbers look — the mechanism is convection in a closed domestic oven, not radiant heat over fire. It also supplies Australian culinary doneness temperatures (rare 60 °C, medium 65–70 °C, well done 75 °C), which sit noticeably higher than British ones and are a real culinary-preference difference rather than a safety one.

Culinary practice, Technical

• Explicitly not safety: A levy body is not a food-safety authority.
• Explicitly not commercial: Funded to promote Australian beef.

• Meat & Livestock Australia gives 20 to 25 minutes per 500 g at 200 °C for OVEN roasting premium beef cuts — rib eye, scotch fillet, rump, sirloin, fillet, standing rib — to medium, which it defines as 65–70 °C.

  Method:

  A domestic oven at 200 °C. NOT a barbecue: the heat transfer, the airflow and the radiant component are all different.

  Form:

  A rate per 500 g, so it scales with the joint.

  Where it applies:

  Australia.

  Doneness:

  MLA's own doneness temperatures: rare 60 °C, medium 65–70 °C, well done 75 °C.

• MLA gives 25 to 30 minutes per 500 g at 160 °C for oven roasting tougher beef cuts — silverside, blade, round, topside, eye round, oyster blade — to medium.

  Method:

  A domestic oven at 160 °C, a lower temperature than the premium-cut row.

  The same publisher changes the OVEN TEMPERATURE by cut type, not only the time.

  Where it applies:

  Australia.

• MLA gives Australian culinary doneness temperatures for beef of 60 °C rare, 65–70 °C medium and 75 °C well done, and advises removing a roast just before the target because it continues to cook while resting.

  Culinary preference, not a safety endpoint. MLA is a levy body and is explicitly restricted from the safety domain here.

  Noticeably higher than British culinary conventions for the same words — a real difference in what people in different places expect 'medium' to mean.

• Meat continues to rise in temperature after it comes off the heat. Weber gives 5–10 °F over a 5–10 minute rest for roasts and thick cuts; SharkNinja's thermometer stops the appliance early because its food carries over 10–15 °F; MLA advises removing a roast just before the target for the same reason.
• Meat & Livestock Australia's beef roasting times — 20–25 minutes per 500 g at 200 °C for premium cuts to medium — are for a domestic oven, not a barbecue, and are not comparable with grilling times however similar the figures look.
• Culinary doneness conventions differ by country. MLA gives Australian beef doneness as 60 °C rare, 65–70 °C medium and 75 °C well done, noticeably higher than British convention for the same words.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.