# Roast Beef 4kg Cooking Time and temp

**URL:** <https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084>\
**Category:** Anova Precision® Cooker\
**Tags:** beef, steak\
**Created:** [December 16, 2016, 10:15am UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084 "2016-12-16T10:15:20Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![korgo](https://avatars.discourse-cdn.com/v4/letter/k/d78d45/32.png) [@korgo](https://community.anovaculinary.com/u/korgo)\
**Post date:** [December 16, 2016, 10:15am UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084/1 "2016-12-16T10:15:20Z")

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Hi people,

I just got my Anova Precision Cooker a couple of days ago and so far made chicken breast (on the bone), burgers, short ribs, veal steak, beef shoulder steak… all good, all great!

Got myself a large 13L plastic container with lid (cutout for the Anova) and I now I would like to make half a piece of roast-beef around 2-3kg. Nice piece of meat with like 1cm of fat on the top.

Since I live in Germany and over here people don’t really differentiate the different cuts of beef as much as in the US/Canada, I have trouble finding the right cooking time and temp for this piece of meat.

The piece I got is just called “Roast Beef”, no more information like Sirloin, Rump, etc. Just by looking at it, I would suspect it’s a shortloin or sirloin.

As to temperature I’ve found that most people use 55-60°C for this kind of cut, however I found only timeframes for sliced pieces, not whole ones.

Any ideas?

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**Author:** ![ChefNicole](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/chefnicole/32/100_2.png) [@ChefNicole](https://community.anovaculinary.com/u/ChefNicole)\
**Post date:** [December 16, 2016, 7:56pm UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084/2 "2016-12-16T19:56:32Z")

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Hello Korgo!

That is a great question! In researching the best answer for you, I found an incredible chart to reference beef cut name translations across multiple languages - so I thank you for the opportunity to discover something that I am going to be able to use to help more people! You can find it here (pardon the long link!): [https://s-media-cache-ak0.pinimg.com/originals/7d/fc/2b/7dfc2b31a4281340692730a43bfab09d.jpg](https://s-media-cache-ak0.pinimg.com/originals/7d/fc/2b/7dfc2b31a4281340692730a43bfab09d.jpg)

According to this chart, the meat you have is likely a strip loin roast and will require 4 hours of cooking with a maximum cooking time of 8 hours. I found THIS information at: [Sous Vide Times and Temperatures](http://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/beef-roast-ribs-tough-cuts)

Again - thank you!

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**Author:** ![korgo](https://avatars.discourse-cdn.com/v4/letter/k/d78d45/32.png) [@korgo](https://community.anovaculinary.com/u/korgo)\
**Post date:** [December 17, 2016, 4:22pm UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084/3 "2016-12-17T16:22:33Z")

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Great response. Thanks!