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Beef Cooking Time Charts |
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. |
APPROXIMATE BEEF COOKING TIMES (°F)TYPE OF BEEF | SIZE | COOKING METHOD | COOKING TIME | INTERNAL TEMPERATURE |
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Rib Roast, bone in | 4 to 6 lbs. | Roast 325° | 23-25 min./lb.
27-30 min./lb.
32-34 min./lb. | Medium rare 145°
Medium 160°
Well done 170° | 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° | 2 to 3 hours | Medium 160° | Round or Rump Roast | 2½ to 4 lbs. | Roast 325° | 30-35 min./lb.
35-40 min./lb. | Medium rare 145°
Medium 160° | Tenderloin, whole
half | 4 to 6 lbs.
2 to 3 lbs. | Roast 425° | 45-60 min. total
35-45 min. total | Medium rare 145°
Medium 160° | Steaks | ¾" thick | Broil/Grill | 4-5 min. per side
6-7 min. per side | Medium rare 145°
Medium 160° | Stew or Shank Cross Cuts | 1 to 1½"thick | Cover with liquid; simmer | 2 to 3 hours | Medium 160° | Short Ribs | 4" long and 2" thick | *Braise 325° | 1½ to 2½ hours | Medium160° | | *Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan. |
| We have a FREE PDF article on "Recommended Cooking Times and Methods for Beef". To view it, just click here.
If you would rather download the FREE PDF "Recommended Cooking Times and Methods for Beef" article and save it to your computer, just right click here., and choose "Save Target As"  You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.
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| The BEST way to determine doneness of your beef is to use a high quality meat thermometer. The following web page from the USDA tells everything you need to know about meat thermometers! If you are interested in purchasing a high quality thermometer, we sell the exact same thermometer we use here at the Jackson Frozen Food Locker meat processing plant in our commercial smokehouse. Just click here to learn more! The ONLY way to know food has been cooked to a safe internal temperature is to use a meat thermometer!
| Tips for Cooking Any Steak
Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.
To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.
For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling.
Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.
Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F. Keep in mind that overcooking causes greater shrinkage and decreased tenderness.
| Other Temperature Charts on Ask The Meatman:
Beef Cooking Times
Deer Cooking Times
Pork Cooking Times |
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Last Updated:
Saturday, December 30, 2017 05:24 AM |
