Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC. You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. Most beef roasts don’t need to be tied, but some cuts like rib eye/scotch fillet and eye fillet/tenderloin benefit from it. Tying it gives the beef roast a compact shape, which helps it cook evenly and slice easily. It also gives you the chance to tuck in some extra flavour.