Cooking (cont'd)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank require moist cooking. A longer cooking time at lower temperatures with moisture helps soften the meat.
1. Brown meat with a small amount of oil in heavy pan.
2.Pour off excessive drippings, season, if desired.
3.Add small amount of liquid (1/2 to 2 cups) and cover tightly.
•Simmer gently over low heat on top of the range or in a 325°F oven, until meat is fork tender.
Meat Cut |
| Recommended Internal Temperature |
| Oven |
| Weight (pounds) |
| Approximate |
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| Temperature |
| OR Thickness |
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BEEF
Blade Pot Roast
Arm Pot Roast
Chuck Roast (boneless)
Short Ribs
Round Steak
Flank Steak
Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of food- borne illnesses.
325°F | 3 to 5 | 1 ½ to 2 | |
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325°F | 3 to 5 | 2 to 3 | |
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325°F | 3 to 5 | 2 to 3 | |
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| 2 inches | 1 ½ to 2 ½ | |
325°F | x 2 inches | ||
| x 4 inches thick |
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325°F | ¾ to 1 inch thick | 1 to 1 ½ | |
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325°F | 1 ½ to 2 inches | 1 ½ to 2 ½ | |
thick | |||
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LAMB
Shoulder Chops, Round Bone or Blade
Riblets
Shanks
Stew Cubes
Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of food- borne illnesses.
325°F | 1 inch thick | 1 to 1 ¼ | |
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325°F | 3 pounds | 1 ½ to 2 | |
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325°F | 3 pounds | 1 to 1 ½ | |
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325°F | 1 inch pieces | 1 ¼ to 1 ½ | |
1 ¼ lbs. | |||
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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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