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
BEEF
Recommended Internal Temperature
Oven
Temperature
Weight
(pounds)
Approximate Cooking Time (minutes)
Boneless Rump Roast |
|
| 325°F | 4 to 6 | 25 to 30 | |
| Very Rare | 130°F |
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Tip Roast | 325°F | 3 ½ to 4 | 30 to 40 | |||
| Rare | 140°F |
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Eye Round Roast | 325°F | 4 to 6 | 20 to 30 | |||
Medium Rare | 145°F | |||||
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Tenderloin Roast | 425°F | 2 to 3 | 35 to 45 | |||
Medium | 160°F | |||||
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| 4 to 6 | 45 to 60 | |||
| Well Done | 170°F |
|
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Rib Roast | 325°F | 4 to 6 | 26 to 42 | |||
| Very Well Done | 180°F |
| 6 to 8 | 23 to 35 | |
Rib Eye Roast |
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| 350°F | 4 to 6 | 18 to 24 | |
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PORK
Loin Roast,
Rib Roast, boneless
Tenderloin
Ham
LAMB
All pork must be cooked to an internal temperature of at least 160°F to reduce the likelihood of Trichinosis and other
350°F | 3 to 5 |
|
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350°F | 2 to 4 |
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450°F | ½ to 1 |
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325°F | 7 to 8 |
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20minutes per pound
Shoulder
Rib Roast
Rib Crown Roast, not stuffed
Loin Roast
Leg, Frenched Style or Half Shank
150°F | |
Medium | 160°F |
Well Done | 170°F |
325°F | 3 ½ | to 6 | 35 to 40 | |
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375°F | 1 ½ | – 2 | ½ | 30 to 35 |
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375°F | 2 to 3 |
| 25 to 30 | |
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325°F | 1 ¼ to 1 | ¾ | 45 to 55 | |
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325°F | 5 to 7 |
| 15 to 20 | |
| 7 to 9 |
| 20 to 25 | |
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POULTRY (unstuffed)
Capon |
| 325 to 350°F | 4 to 8 | 20 to 30 min/lb. | |
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Cornish Hens, whole |
| 325 to 350°F | 1 ¼ to 1 ½ | 50 to 60 total | |
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Duck, whole | To reduce the risk of | 325 to 350°F | ⎯ | ||
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Goose, whole | poultry must be cooked to an internal | 325 to 350°F | ⎯ | 20 to 25 min/lb. | |
| temperature of 180°F. |
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Pheasant, whole | 325 to 350°F | 2 | 30 min/lb. | ||
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Quail, whole |
| 325 to 350°F | — | 20 minutes total | |
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Turkey |
| 325°F | 8 to 16 | 3 ½ to 5 ½ hours | |
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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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