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.
Meat Cut
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak |
|
| ¼ | ¼ | to 1 | 2 to 3 | 12 to 14 | ||
|
| 1 | 1 to 1 ¼ | 3 to 4 | 8 to 12 | ||||
|
|
| |||||||
|
|
|
|
|
|
|
| ||
|
|
| ¾ | ½ | to ¾ | 2 to 3 | 8 to 12 | ||
Rib Eye Steak | Very Rare | 130°F | 1 | ½ | 3 to 4 | 10 to 15 | |||
| 1 ½ | ¾ to 1 | 4 to 5 | 20 to 25 | |||||
| Rare | 140°F | |||||||
|
|
|
|
|
|
| |||
| ¾ | 1 to 1 ¾ | 2 to 3 | 10 to 15 | |||||
| Medium Rare | 145°F | |||||||
Sirloin Steak | 1 | 1 ½ | to 3 | 3 to 4 | 16 to 21 | ||||
|
| ||||||||
| Medium | 160°F | 1 ½ | 2 ¼ | to 4 | 4 to 5 | 21 to 25 | ||
| Well Done | 170°F |
|
|
|
|
|
| |
Porterhouse Steak | ¾ | ¾ to 1 | 2 to 3 | 8 to 12 | |||||
|
| ||||||||
Very Well Done | 180°F | 1 | 1 ½ | to 2 | 3 to 4 | 10 to 15 | |||
|
|
| 1 ½ | 2 to 3 | 4 to 5 | 20 to 25 | |||
|
|
|
|
|
|
|
| ||
Filet Mignon (Tenderloin) |
|
| ⎯ | ¼ | to ½ | 2 to 4 | 10 to 15 | ||
|
|
|
|
|
|
| |||
Flank Steak |
|
| ⎯ | 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 | All pork must be cooked to an | ¾ |
| ⎯ | 4 | 6 to | 8 | ||
|
|
|
|
|
|
| |||
Chops, boneless | internal temperature of at least | ¾ |
| ⎯ | 4 | 6 to | 8 | ||
160°F to reduce the likelihood of |
| ||||||||
|
|
|
|
|
|
| |||
Tenderloin | Trichinosis. |
| ⎯ | ½ | to 1 | 4 | 15 to | 25 | |
|
| ||||||||
|
|
|
|
|
|
|
| ||
Kabobs | Failing to cook the meat to this | 1 inch cubes |
| ⎯ | 4 | 10 to | 20 | ||
| temperature could result in |
|
|
|
|
|
| ||
Lean Ground Pork Patties | ½ |
| ⎯ | 4 | 8 to 10 | ||||
personal injury or illness. |
| ||||||||
|
|
|
|
|
|
|
|
| |
LAMB |
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
| |
Loin Chops |
|
| 1 |
| ⎯ | 3 to 4 | 10 to | 15 | |
|
|
|
|
|
|
|
|
| |
Rib Chops |
|
| 1 |
| ⎯ | 3 to 4 | 10 to | 15 | |
|
|
|
|
|
|
|
|
| |
Sirloin Steaks |
|
| 1 |
| ⎯ | 3 to 4 | 12 to | 15 | |
| Medium | 160°F |
|
|
|
|
|
| |
Top Round Steaks | 1 |
| ⎯ | 3 to 4 | 12 to | 15 | |||
| Well Done | 170°F |
|
|
|
|
|
| |
Center Leg Steaks | 1 |
| ⎯ | 3 to 4 | 15 to | 20 | |||
|
|
| |||||||
|
|
|
|
|
|
|
| ||
Cubes for Kabobs |
|
| 1 ¼ pieces |
| ⎯ | 3 to 4 | 10 to 15 | ||
|
|
|
|
|
|
|
|
| |
Lamb Patties |
|
| ½ x 4 inches | ¼ | each | 3 to 4 | 12 |
| |
|
|
|
|
|
|
|
|
| |
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.
17
