Cooking (cont'd)
Braising Guidelines
Lesstender cuts such as those from the round, chuck, brisketand shank
require moist cooking. A longer cooking time at lower temperatures with
moisture helps soften the meat.
1. Brownmeat with a small amount of oil in heavy pan.
2. Pour eft excessive drippings,season, if desired.
3. Add smallamount of liquid (1/2 to 2 cups) andcover tightly.
Simmer gently over low heat on top of the range or in a 325 °F
oven, untilmeat is fork tender.
Meat Cut
BEEF
Blade Pot Roast
Arm Pot Roast
Chuck Roast (boneless)
Short Ribs
Round Steak
Flank Steak
LAMB
Shoulder Chops, Round Boneor
Blade
Riblets
Shanks
Stew Cubes
Recommended Internal Temperature Oven Weight (pounds) Approximate
Cooking Time
Temperature OR Thickness (hours)
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihoodof food-
home illnesses.
325°F 1 _to2
3250F 2to 3
325°F 2 to 3
325"F 1 ½to2½
325°F 1to 1 ½
325°F 1_to 2
3to5
3to5
3to5
2inches
x 2 inches
x 4 inchesthick
to 1 inch thick
1Y2to 2 inches
thick
Meat shouldbe cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
home illnesses.
325°F
3250F
325°F
325°F
1 inchthick
3 pounds
3 pounds
1 inchpieces
1¼1be.
1tolY4
1_,/2to 2
1to1½
1¼to1½
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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