Method of preparing rare roast beef

A process of preparing rare roast beef which is safe for human consumption comprising the steps of:

• a. pumping an aqueous solution of water, salt dextrose, and monosodium glutamate into a 10-15.4 pound piece of uncooked beef;
• b. subjecting the pumped beef to deep fat frying to brown and seal the outer surface thereof;
• c. placing the beef within an oven-ready bag;
• d. producing a vacuum within the bag to cause it to adhere to the outer surface of the beef, and thereafter sealing the bag;
• e. cooling the bag-encased beef until it attains an internal temperature of 35.degree.-40.degree.F;
• f. placing the cooled, bag-encased beef in a closed chamber and there subjecting it to live-steam-induced temperatures of 162.degree.-165.degree.F until the internal temperature of the beef attains an intermediate temperature of 128.degree.-134.degree.F;
• g. discontinuing the addition of heat to said chamber without raising the internal temperature beyond the 128.degree.-134.degree.F range;
• h. lowering the temperature of the outer surface of the meat within the bag about 10.degree.F as an intermediate cooling step;
• i. removing the bag-encased meat when, but not before, the internal temperature thereof reaches a final temperature of from 134.degree.-140.degree.F due to the dissipation of residual heat within the bag;
• and
• j. subjecting the bag-encased product to rapid chilling for reducing the internal temperature of the beef from the range of 134.degree.-140.degree.F.