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Post Info TOPIC: Meat Cooking Charts


Senior Mamma

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Posts: 155
Date:
Meat Cooking Charts


 
APPROXIMATE BEEF COOKING TIMES (°F)




TYPE OF BEEF

SIZE

COOKING METHOD

COOKING TIME

INTERNAL TEMPERATURE


Rib Roast, bone in

4 to 6 lbs.

Roast 325°

23-25 min./lb.
27-30 min./lb.
32-34 min./lb.


Medium rare 145°
Medium 160°
Well done 170°



Rib Roast, boneless rolled

4 to 6 lbs.

Roast 325°

Add 5-8 min./lb. to times above

Same as above


Chuck Roast, Brisket

3 to 4 lbs.

*Braise 325°

2 to 3 hours

Medium 160°


Round or Rump Roast

2½ to 4 lbs.

Roast 325°

30-35 min./lb.
35-40 min./lb.


Medium rare 145°
Medium 160°



Tenderloin, whole
half
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4 to 6 lbs.
2 to 3 lbs.


Roast 425°

45-60 min. total
35-45 min. total


Medium rare 145°
Medium 160°



Steaks

¾" thick

Broil/Grill

4-5 min. per side
6-7 min. per side


Medium rare 145°
Medium 160°



Stew or Shank Cross Cuts

1 to
1½"thick


Cover with liquid; simmer

2 to 3 hours

Medium 160°


Short Ribs

4" long and 2" thick

*Braise 325°

1½ to 2 ½ hours

Medium160°

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Senior Mamma

Status: Offline
Posts: 155
Date:

APPROXIMATE PORK COOKING TIMES (°F)






CUT



THICKNESS or WEIGHT



COOKING TIME




ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done.




Loin Roast, Bone-in or Boneless



2 to 5 pounds



20-30 min. per pound




Crown Roast



4 to 6 pounds



20-30 min. per pound




Leg, (Fresh Ham) Whole, Bone-in



12 to 16 pounds



22-26 min. per pound




Leg, (Fresh Ham) Half, Bone-in



5 to 8 pounds



35-40 min. per pound




Boston Butt



3 to 6 pounds



45 min. per pound




Tenderloin (Roast at 425-450 F)



 ½ to 1½ pounds



20 to 30 minutes total




Ribs (Back, Country-style or Spareribs)



2 to 4 pounds



1½ to 2 hours (or until fork tender)




BROILING 4 inches from heat or GRILLING




Loin Chops, Bone-in or Boneless



¾-in or 1½ inches



6-8 min. or 12-16 min.




Tenderloin



 ½to 1½ pounds



15 to 25 minutes




Ribs (indirect heat), all types



2 to 4 pounds



1½ to 2 hours




Ground Pork Patties (direct heat)



½ inch



8 to 10 minutes




IN SKILLET ON STOVE




Loin Chops or Cutlets



¼-inch or ¾-inch



3-4 min. or 7-8 min.




Tenderloin Medallions



¼ to ½-inch



4 to 8 minutes




Ground Pork Patties



½ inch



8 to 10 minutes




BRAISING: Cover and simmer with a liquid.




Chops, Cutlets, Cubes, Medallions



 to 1-inch



10 to 25 minutes




Boston Butt, Boneless



3 to 6 pounds



2 to 2½ hours




Ribs, all types



2 to 4 pounds



1½ to 2 hours




STEWING: Cover pan; simmer, covered with liquid.




Ribs, all types



2 to 4 pounds



2 to 2½ hours, or until tender




Cubes



1-inch



45 to 60 minutes



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