Cooking (cont’d)
Broiling Guidelines
Broiling is a dry heat cooking method that allows a restaurant quality charbroiled flavor. Meat is exposed directly to the heating element at high temperatures.
1.Place meat on rack in broiler pan, with the surface of cuts the specified distance from the heating element (specified below).
2.Broil for half the recommended time, or until the surface is browned.
3.Turn meat and continue broiling to desired internal temperature.
4.Season, if desired.
5.Oven door must be fully closed.
Meat Cut
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak
Rib Eye Steak
Sirloin Steak
Porterhouse Steak
Filet Mignon (Tenderloin)
Flank Steak
Very Rare | 130°F |
Rare | 140°F |
Medium Rare | 145°F |
Medium | 160°F |
Well Done | 170°F |
Very Well Done | 180°F |
¼ | ¼ | to 1 | 2 to 3 | 12 to 14 | |
1 | 1 to 1 ¼ | 3 to 4 | 8 to 12 | ||
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¾ | ½ |
| 2 to 3 | 8 to 12 | |
1 | ½ | to ¾ | 3 to 4 | 10 to 15 | |
4 to 5 | 20 to 25 | ||||
1 ½ | ¾ to 1 | ||||
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¾ | 1 to 1 ¾ | 2 to 3 | 10 to 15 | ||
1 | 1 ½ | to 3 | 3 to 4 | 16 to 21 | |
1 ½ | 2 ¼ | to 4 | 4 to 5 | 21 to 25 | |
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¾ | ¾ to 1 | 2 to 3 | 8 to 12 | ||
1 | 1 ½ | to 2 | 3 to 4 | 10 to 15 | |
4 to 5 | 20 to 25 | ||||
1 ½ | 2 to 3 | ||||
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⎯ | ¼ | to ½ | 2 to 4 | 10 to 15 | |
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⎯ | 1 to 1 ½ | 2 to 3 | 12 to 14 | ||
Ground Beef Patties | 160°F minimum |
¾ to 1 | 1 | 3 to 4 | 10 to 15 |
PORK
Chops, bone in
Chops, boneless
Tenderloin
Kabobs
Lean Ground Pork Patties
All pork must be cooked to an internal temperature of at least 160°F to reduce the likelihood of Trichinosis.
Failing to cook the meat to this temperature could result in personal injury or illness.
¾ | ⎯ | 4 | 6 to | 8 |
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¾ | ⎯ | 4 | 6 to | 8 |
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⎯ | ½ to 1 | 4 | 15 to 25 | |
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1 inch cubes | ⎯ | 4 | 10 to 20 | |
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½ | ⎯ | 4 | 8 to 10 | |
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LAMB
Loin Chops
Rib Chops
Sirloin Steaks
Top Round Steaks
Center Leg Steaks
Cubes for Kabobs
Lamb Patties
Medium | 160°F |
Well Done | 170°F |
1 | ⎯ | 3 to 4 | 10 to 15 |
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1 | ⎯ | 3 to 4 | 10 to 15 |
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1 | ⎯ | 3 to 4 | 12 to 15 |
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1 | ⎯ | 3 to 4 | 12 to 15 |
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1 | ⎯ | 3 to 4 | 15 to 20 |
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1 ¼ pieces | ⎯ | 3 to 4 | 10 to 15 |
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½ x 4 inches | ¼ each | 3 to 4 | 12 |
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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.
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