Heartland 3530 Appendix A: Cooking Guides, Meat Roasting Guide, M eat, Degree of, Internal, Beef

Appendix A: Cooking Guides

Meat Roasting Guide

M eat	Cut	Degree of	Internal		Approximate
		“Doneness”	Temperature		Cooking Time
			°F	°C	Min./lb.	Min./kg.
Beef	Sirloin or rib roast	Rare	140	60	20-25	45-50
		Medium	160	70	25-30	55-60
		Well done	170	75	30-35	65-70
	Rump, round - roast at	Rare	140	60	40-45	80-85
	275F/140C	Medium	160	70	45-50	90-95
Veal	Leg, loin, rib roasts	Medium	160	70	30-35	65-70
		Well done	170	75	35-40	75-80
Pork	Leg, loin	Done when there is	160	70	20-25	45-50
	Crown roast	a hint of pink when	160	70	15-20	25-30
		sliced
	Shoulder roast		160	70	25-30	35-40
H am	Smoked, pre-cooked	Heated until hot	140	60	10-15	22-25
Lam b	Leg	Rare	140	60	20-25	45-50
	Leg, shoulder roasts	Medium	160	70	25-30	55-60
		Well done	170	75	30-35	65-70
	Rack - roast at	Rare to medium	140	60	10-18	20-35
	400F/200C		to	to
			160	70

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