21
Cooking (contd)
Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods,

such as roasting. To roast:

1. Heat oven to desired temperature.

2. Place roast directly from refrigerator fat side up in a shallow roasting pan.

3. Insert ovenproof meat thermometer so tip is centered in thickest part of

roast. Make sure thermometer does not rest in fat or on bone.

4. Remove roast 5 °F below desired degree of finished internal

temperature.

5. Transfer roast to carving board and tent loosely with aluminum foil for

approximately 15 minutes.

Meat Cut Recommended Internal Temperature Oven
Temperature Weight
(pounds)
Approximate
Cooking Time
(minutes)

BEEF

Boneless Rump Roast 325°F 4 to 6 25 to 30
Tip Roast 325°F 3 ½ to 4 30 to 40
Eye Round Roast 325°F 4 to 6 20 to 30
Tenderloin Roast 425°F 2 to 3
4 to 6 35 to 45
45 to 60
Rib Roast 325°F 4 to 6
6 to 8 26 to 42
23 to 35
Rib Eye Roast
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
350°F 4 to 6 18 to 24

PORK

Loin Roast, bone-in 350°F 3 to 5
Rib Roast, boneless 350°F 2 to 4
Tenderloin 450°F ½ to 1
Ham bone-in, cook-before-eating
All pork must be cooked to an internal
temperature of at least 160°F to reduce
the likelihood of Trichinosis and other
food-borne illnesses. 325°F 7 to 8
20 minutes
per pound

LAMB

Shoulder 325°F 3 ½ to 6 35 to 40
Rib Roast 375°F 1 ½ – 2 ½30 to 35
Rib Crown Roast, not stuffed 375°F 2 to 3 25 to 30
Loin Roast 325°F 1 ¼ to 1 ¾45 to 55
Leg, Frenched Style or Half Shank
Medium-Rare 150°F
Medium 160°F
Well Done 170°F
325°F 5 to 7
7 to 9 15 to 20
20 to 25

POULTRY (unstuffed)

Capon 325 to 350°F 4 to 8 20 to 30 min/lb.
Cornish Hens, whole 325 to 350°F 1 ¼ to 1 ½50 to 60 total
Duck, whole 325 to 350°F 18-20 min/lb.
Goose, whole 325 to 350°F 20 to 25 min/lb.
Pheasant, whole 325 to 350°F 2 30 min/lb.
Quail, whole 325 to 350°F — 20 minutes total
Turkey
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
325°F 8 to 16 3 ½ to 5 ½ hours
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.