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 |
| Weight |
| Approximate |
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Boneless Rump Roast |
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| 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 | ||||||
4 to 6 | 45 to 60 | ||||||
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| Well Done | 170°F |
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Rib Roast | 325°F | 4 to 6 | 26 to 42 | ||||
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Very Well Done | 180°F | 6 to 8 | 23 to 35 | ||||
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Rib Eye Roast |
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| 350°F | 4 to 6 | 18 to 24 | ||
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| PORK |
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Loin Roast, | All pork must be cooked to an internal | 350°F | 3 to 5 |
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Rib Roast, boneless | 350°F | 2 to 4 |
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temperature of at least 160°F to reduce | 20 minutes | ||||||
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Tenderloin | the likelihood of Trichinosis and other | 450°F | ½ | to 1 | per pound | ||
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Ham |
| 325°F | 7 to 8 |
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| LAMB |
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Shoulder |
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| 325°F | 3 ½ | to 6 | 35 to 40 | |
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Rib Roast | 150°F | 375°F | 1 ½ | – 2 ½ | 30 to 35 | ||
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Rib Crown Roast, not stuffed | Medium | 160°F | 375°F | 2 to 3 | 25 to 30 | ||
| Well Done | 170°F |
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Loin Roast | 325°F | 1 ¼ to 1 ¾ | 45 to 55 | ||||
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Leg, Frenched Style or Half Shank |
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| 325°F | 5 to 7 | 15 to 20 | ||
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| 7 to 9 | 20 to 25 | ||||
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| POULTRY (unstuffed) |
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Capon |
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| 325 to 350°F | 4 to 8 | 20 to 30 min/lb. | ||
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Cornish Hens, whole |
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| 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 |
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| 325 to 350°F | — | 20 minutes total | ||
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Turkey |
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| 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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