Cooking Beef

Updated 06/20/08

Here are Suggested Cooking Times for Beef

Remember that every oven cooks differently, and that you NOT leave the meat thermometer in the meat while it's Cooking. It will create a false reading and overcook the meat were the thermometer was stuck.

Weight of Cut	130* Rare	140* Medium	160* Well Done
Rib Roast	HOURS
4	2	2 1/2	2 3/4
6	2 1/2	3	3 1/2
8	3	3 1/2	4 1/4
10	4 1/2	5	xxxxxx
13	5	5 1/2	xxxxxx
16	4 3/4	5 1/4	xxxxxx
20	4 1/2	5	xxxxxx
It is not recommended to cook large roast beyond medium-done

Weight of Cut	130* Rare	140* Medium	160* Well Done
Boneless Rib Roast	HOURS cooked at 325*
5	2 3/4	3 1/4	4
7	3 3/4	4 1/4	5 1/2
Thinner Eyes Require Less Time

Weight of Cut	130* Rare	140* Medium	160* Well Done
Boneless Round Tip Roast	HOURS Cooked at 325*
4	2 1/3	2 1/2	2 2/3
6	3	3 1/4	3 1/2
Rolled and Tied with Suet on Top

Weight of Cut	130* Rare	140* Medium	160* Well Done
Boneless Beef Tenderloin	HOURS Cooked at 425*
4 to 6 lb	1 hour total
2 to 3 lb	45 to 50 minutes total
Preheat oven for at least 1 hour

Thickness of Cut	Rare	Medium	Well Done
Chuck Steak // MINUTES in Broiler
1	24	30	35
1 1/2	40	45	50
Rib Eye Steak, Rib Steak, Top Loin
1	12	16	22
1 1/2	18	25	30
2	25	30	35
I Don't Recommend Well Done For Any Steak
Porterhouse Steak
1	18	25	30
1 1/2	30	35	40
2	35	40	45
I Don't Recommend Well Done For Any Steak

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Do you Know where Your Beef Comes From?

If Not Click Here: