160°F.
For well done, the internal USDA-approved temperature should be 170°F (77°C). We do not believe the agency has installed hidden cameras in every kitchen yet, so you may have one to two more years to turn out a rare beef tenderloin. When the roast is done, the filets should be well done. With a larger cut of beef, such as a standing rib roast, the meat spends so much more time in the oven, it is possible to produce a roast that is rare in the center and at least medium-well done on the ends, if not actually Cooking a beef roast well-done makes the meat less tender and juicy, and considerably more chewy, than beef cooked to a lower temperature. For this reason, it's important to pick the best beef cuts for roasting. Loin, chuck and rib meat are optimal, being the most tender and juicy cuts. Tips. 1  If you're roasting the beef in a convection oven rather than a conventional oven, preheat to 275 degrees F. Take the roast out when the internal temperature is 125 degrees. 2  The roast beef's temperature will climb another 30 degrees following removal, reaching well-done. Temperature is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish). Take the beef out of the oven when its internal temperature reaches 145 degrees F. A temperature of 155 degrees F signifies a well-done roast for most cuts of beef. Drape a piece of aluminum foil loosely over the roast and allow it to sit out for about half an hour. Tips. 1  If you're roasting the beef in a convection oven rather than a conventional oven, preheat to 275 degrees F. Take the roast out when the internal temperature is 125 degrees. 2  The roast beef's temperature will climb another 30 degrees following removal, reaching well-done. 1 If you're roasting the beef in a convection oven rather than a conventional oven, preheat to 275 degrees F. Take the roast out when the internal temperature is 125 degrees. 2  The roast beef's temperature will climb another 30 degrees following removal, reaching well-done. Tips. 1  The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.  Whole beef cuts usually have bacteria only on the surface, but it is possible for harmful bacteria to be present in the internal portions, so cooking the meat to an internal temperature of 145°F is sufficient to kill the bacteria. (The surface of the meat will be at a much higher temperature; usually 160°F or above). Traditional guidelines for doneness state that beef cooked very rare, rare, or medium-rare should have an internal temperature ranging between 115ºF to 140°F. Many people prefer beef cooked rare (especially steak), but this decision is up to the consumer and is certainly not recommended by the USDA. Even though harmful bacteria are usually only on the surface of whole beef cuts, there is growing concern that bacteria may be present in the internal portions of the meat as well, which is why it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F. Traditional guidelines for doneness state that beef cooked very rare, rare, or medium-rare should have an internal temperature ranging between 115ºF to 140°F. Many people prefer beef cooked rare (especially steak), but this decision is up to the consumer and is certainly not recommended by the USDA. Ground beef must be cooked until the internal temperature reaches a minimum of 160°F to ensure that dangerous bacteria are destroyed. Ground beef dishes, such as meatloaf, should be checked for doneness with a meat thermometer. Traditional guidelines for doneness state that beef cooked very rare, rare, or medium-rare should have an internal temperature ranging between 115ºF to 140°F. Many people prefer beef cooked rare (especially steak), but this decision is up to the consumer and is certainly not recommended by the USDA. Marinated Grilled Steak. The proper temperature to cook a medium-rare steak is 130° - 135° F. Although, according to foodsafety.gov, beef, lamb, and pork should be cooked to at least 145° (or above, if desired). Ground meat must be cooked to at least 160° F. Ground poultry must be cooked to at least 165°. 
http://ochef.com/1304.htm http://www.livestrong.com/article/435770-how-to-cook-a-beef-roast-well-done/ https://en.wikipedia.org/wiki/Temperature_(meat) http://www.livestrong.com/article/435770-how-to-cook-a-beef-roast-well-done/ http://www.livestrong.com/article/435770-how-to-cook-a-beef-roast-well-done/ https://www.certifiedangusbeef.com/kitchen/doneness.php http://www.recipetips.com/kitchen-tips/t--390/beef-doneness.asp http://www.recipetips.com/kitchen-tips/t--390/beef-doneness.asp http://www.recipetips.com/kitchen-tips/t--390/beef-doneness.asp http://southernfood.about.com/od/foodsafety/fl/Meat-and-Poultry-Temperature-Chart.htm
what temp is beef well done