# Striploin roast

**URL:** <https://community.anovaculinary.com/t/striploin-roast/24314>\
**Category:** First Cook Essentials\
**Created:** [December 24, 2019, 11:52pm UTC](https://community.anovaculinary.com/t/striploin-roast/24314 "2019-12-24T23:52:45Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Martythecat69](https://avatars.discourse-cdn.com/v4/letter/m/df705f/32.png) [@Martythecat69](https://community.anovaculinary.com/u/Martythecat69)\
**Post date:** [December 24, 2019, 11:52pm UTC](https://community.anovaculinary.com/t/striploin-roast/24314/1 "2019-12-24T23:52:45Z")

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I have a striploin roast that’s about 2” by 4” and weighs about 3lbs… hoping to have it closer to rare. I was going to do it at 128F for 6 hours. Does that sound about right? Any info would be very helpful.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 25, 2019, 4:51am UTC](https://community.anovaculinary.com/t/striploin-roast/24314/2 "2019-12-25T04:51:55Z")

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Rare and more than 4 hours really isn’t safe. But your rare medium. Is passable.

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**Author:** ![Martythecat69](https://avatars.discourse-cdn.com/v4/letter/m/df705f/32.png) [@Martythecat69](https://community.anovaculinary.com/u/Martythecat69)\
**Post date:** [December 25, 2019, 8:10am UTC](https://community.anovaculinary.com/t/striploin-roast/24314/3 "2019-12-25T08:10:47Z")

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Can you please expand? What would you recommend?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 25, 2019, 10:09am UTC](https://community.anovaculinary.com/t/striploin-roast/24314/4 "2019-12-25T10:09:50Z")

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What you have planned is on the edge of the safety zone. Don’t go any lower than that. It’s on the slightly rarer side of medium rare.

Very useful and important reading: [http://www.douglasbaldwin.com/sous-vide.html](http://www.douglasbaldwin.com/sous-vide.html)