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LEARN MORE: COOKING
- Always use a thermometer when cooking meat or poultry. Stick the thermometer into the center of the thickest portion of the cut. Be sure not to touch the bone or cooking surface.
- Cook steaks and roasts to a minimum of 145°F. They may still be slightly pink inside.
- Cook ground products to a minimum of 160°F internally. Bacteria can spread during grinding, so eating undercooked ground beef increases your risk of illness.
- After removing meat from the heat source allow it to rest before serving or carving, about 5 minutes for thin cuts such as steaks and chops or 15-20 minutes for larger cuts like roasts.
- Resting allows juices within the meat to redistribute after cooking.
- Meat internal temperature typically rises 5-10°F during resting, so figure that into your desired end point temperature.
| Types of Beef |
Size |
Cooking Method |
Cooking Time |
Internal Temp. |
Rib Roast
Bone In |
4-6 lbs. |
Roast 325° |
23-25 min./lb. |
Medium Rare
145° |
Rib Roast
Boneless |
4-6 lbs. |
Roast 325° |
Add 5-8 min./lb. to times above |
Medium Rare
145° |
Chuck
Roast |
3-4 lbs. |
*Braise 325° |
30-35 min./lb. |
Medium Rare
145° |
Round
Rump Roast |
2 1/2-4 lbs. |
Roast 325° |
30-35 min./lb. |
Medium Rare
145° |
Tenderloin
Whole |
4-6 lbs. |
Roast 425° |
45-60 min. total |
Medium Rare
145° |
| Steaks |
1" thick |
Broil/Grill |
4-5 min. per side |
Medium Rare
145° |
| Short Ribs |
4" long
2" thick |
*Braise 325° |
2 hrs |
Medium Rare
160° |
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