1 To ensure that before any employee services equipment where the potential exists for unexpected energization or start-up of equipment or the release of stored energy, the machine or equipment is isolated from the energy source and rendered inoperative. [ 2  29 CFR 1910.147(c)(1) ].
For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone. Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature.
Bring the water to a boil over medium-high heat, then turn the heat down and cover the pot with its lid. Simmer the beef for three to five hours, or until tender.Take the temperature of your beef before you stop cooking it -- the meat should reach an internal temperature of 160 degrees Fahrenheit.immer the beef for three to five hours, or until tender. Take the temperature of your beef before you stop cooking it -- the meat should reach an internal temperature of 160 degrees Fahrenheit.