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 Temperature
Weight (pounds) OR Thickness
Approximate Cooking Time (hours)
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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325°F | 2 inches | 1 ½ to 2 ½ | ||
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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