| Beef Cuts |
Approximate Weight
(pounds)
|
Oven Temp |
Meat Thermometer Reading
(after roasting)
|
Final Meat Thermometer Reading
(after standing)
|
Approximate Cooking Time
(minutes per pound)
|
| Eye Round |
2 to 3 |
325ºF |
140ºF |
145ºF (med.-rare) |
20 to 22 |
Rib
(small end)
6 to 7 inches from chine bone to tip of rib
|
4 to 6
6 to 8
|
325ºF
325ºF
|
140ºF
155ºF
140ºF
140ºF
|
145ºF (med.-rare)
160ºF (medium)
145ºF (med.-rare)
160ºF (medium)
|
25 to 30
30 to 34
23 to 26
27 to 32
|
Rib Eye
(small end)
|
4 to 6 |
350ºF |
140ºF
155ºF
|
145ºF (med.-rare)
160ºF (medium) |
18 to 20
20 to 22 |
| Round Tip |
2 1/2 to 4 |
325ºF |
140ºF
155ºF |
145ºF (med.-rare)
160ºF (medium) |
30 to 35
35 to 40 |
Sirloin Tip
(high quality)
|
4 to 6
8 to 10 |
325ºF
325ºF |
140ºF
155ºF
140ºF
155ºF |
145ºF (med.-rare)
160ºF (medium)
145ºF (med.-rare)
160ºF (medium) |
25 to 30
30 to 35
18 to 22
23 to 25
|
Tenderloin
(whole)
(half)
|
4 to 6
2 to 3
|
425ºF
425ºF
|
140ºF
140ºF
|
145ºF (med.-rare)
145ºF (med.-rare)
|
45 to 60
(total time)
35 to 45
(total time)
|
Tri-Tip
(bottom sirloin)
|
1 1/2 to 2 |
425ºF |
140ºF |
145ºF (med.-rare) |
30 to 40
|
| Veal Cuts |
Approximate
Weight
(pounds)
|
Oven Temp |
Meat Thermometer Reading
(after roasting)
|
Final Meat Thermometer Reading
(after standing)
|
Approximate Cooking Time
(minutes per pound)
|
Rump
(boneless)
|
2 to 3 |
325ºF |
155ºF |
160ºF (medium) |
33 to 35 |
Shoulder(boneless)
|
2 1/2 to 3 |
325ºF |
155ºF |
160ºF (medium) |
31 to 34 |
Loin
(bone in)
(boneless)
|
3 to 4
2 to 3
|
325ºF
325ºF
|
155ºF
155ºF
|
160ºF (medium)
160ºF (medium)
|
34 to 36
18 to 20 |
| Rib |
4 to 5 |
325ºF |
155ºF |
160ºF (medium) |
25 to 27 |
Crown
(12 to 14 ribs) |
7 1/2 to 9 1/2 |
325ºF |
155ºF |
160ºF (medium) |
19 to 21 |
| Pork Cuts |
Approximate Weight (pounds)
|
Oven Temp |
Meat Thermometer Reading
(after roasting)
|
Final Meat Thermometer Reading
(after standing)
|
Approximate Cooking Time
(minutes per pound)
|
Loin Center
(bone in) |
3 to 5 |
350ºF |
155ºF |
160ºF (medium) |
20 |
| Tenderloin |
1/2 to 1 |
450ºF |
155ºF |
160ºF (medium) |
20 |
Blade Loin or Sirloin
(boneless, tied) |
2 1/2 to 3 1/2 |
350ºF |
155ºF |
160ºF (medium) |
20 |
Rib
(boneless)
|
2 to 4 |
350ºF |
155ºF |
160ºF (medium) |
20 |
Top Loin Double
(boneless)
|
3 to 4 |
350ºF |
155ºF |
160ºF (medium) |
20 |
Top Loin
(boneless)
|
2 to 4 |
350ºF |
155ºF |
160ºF (medium) |
20 |
| Crown |
6 to 10 |
350ºF |
155ºF |
160ºF (medium) |
20 |
Boston Butt
(boneless)
|
3 to 6 |
350ºF |
155ºF |
160ºF (medium) |
45 |
|
Total Cooking Time |
| Back Ribs |
|
|
|
Until tender |
1 1/2 to 2 hr |
| Country-Style Ribs |
1-inch slices |
|
|
|
1 1/2 to
1 3/4 hr |
| Spareribs |
|
|
|
Until tender |
1 1/2 to 2 hr |
| Lamb Cuts |
Approximate Weight
(pounds)
|
Oven Temp |
Meat Thermometer Reading
(after roasting)
|
Final Meat Thermometer Reading
(after standing)
|
Approximate Cooking Time
(minutes per pound)
|
Leg Roast Whole
(bone in) |
12
5 to 7
|
325ºF
325ºF
|
140ºF
155ºF
140ºF
155ºF
|
145ºF (med.-rare)
160ºF (medium)
145ºF (med.-rare)
160ºF (medium)
|
15 to 20
15 to 20
20 to 25
25 to 30
|
Whole
(boneless)
|
4 to 7 |
325ºF |
140ºF
155ºF |
145ºF (med.-rare)
160ºF (medium) |
25 to 30
30 to 35 |
| Shank half |
3 to 4 |
325ºF |
140ºF
155ºF |
145ºF (med.-rare)
160ºF (medium) |
30 to 35
40 to 45 |
| Sirloin |
3 to 4 |
325ºF |
140ºF
155ºF |
145ºF (med.-rare)
160ºF (medium) |
25 to 30
35 to 40 |
Shoulder
Roast
(boneless)
(bone in pre-sliced) |
3 1/2 to 5
3 1/2 to 5
|
325ºF
325ºF
|
140ºF
155ºF
140ºF
155ºF
|
145ºF (med.-rare)
160ºF (medium)
145ºF (med.-rare)
160ºF (medium)
|
30 to 35
35 to 40
35 to 40
40 to 45
|