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** Beef Cooking
Times °F ** |
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BEEF PREPARATION
Safe Cooking
For safety, the USDA recommends cooking hamburgers and ground
beef mixtures such as meat loaf to 160 °F on a meat thermometer.
However, whole muscle meats such as steaks and roasts may be
cooked to 145 °F (medium rare), 160 °F (medium), 170
°F (well done). For approximate cooking times for use in
meal planning, see the following chart compiled from various
resources.
Times are based on beef at refrigerator
temperature (40 °F). Remember that appliances and outdoor
grills can vary in heat. Use a meat thermometer to check for
safe cooking and doneness of beef.
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Approximate Beef Cooking Times °F |
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Type of Beef |
Size |
Cooking Method |
Cooking Time |
Internal Temperature |
|
Rib Roast, bone in |
4 to 6 lbs. |
Roast 325° |
23-25 min./lb. |
Medium rare 145° |
|
Rib Roast, boneless rolled |
4 to 6 lbs. |
Roast 325° |
Add 5-8 min./lb. to times above |
Same as above |
|
Chuck Roast, Brisket |
3 to 4 lbs. |
*Braise 325° |
*Braise 325° |
Medium 160° |
|
Round or Rump Roast |
2 1/2 to 4 lbs. |
Roast 325° |
30-35 min./lb. |
Medium rare 145° |
|
Tenderloin, whole |
4 to 6 lbs. |
Roast 425° |
45-60 min. total |
Medium rare 145° |
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Steaks |
3/4" thick |
Broil/Grill |
4-5 min. per side |
Medium rare 145° |
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Stew or Shank Cross Cuts |
1 to 1 1/2" thick |
Cover with liquid; simmer |
2 to 3 hours |
Medium 160° |
|
Short Ribs |
4" long and 2" thick |
*Braise 325° |
1 1/2 to 2 1/2 hours |
Medium 160° |
*Braising is roasting
or simmering less-tender meats
with a small amount of liquid in a tightly covered pan.
Microwave Directions:
- When microwaving unequal size
pieces of beef, arrange in dish or on rack so thick parts are
toward the outside of dish and thin parts are in the center;
cook on medium-high or medium power.
- Place a roast in an oven cooking
bag or in a covered pot.
- Refer to the manufacturer's
directions that accompany the microwave oven for suggested cooking
times.
- Use a meat thermometer to test
for doneness in several places to be sure temperatures listed
above have been reached.
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: October 19, 2009
http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp |
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