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Meat Cooking Guide

Meat Type

Method

Weight

Cooking Time

Internal Temp

Beef

Rolled Rib Roast

Roast

4 to 6 pounds

2 to 3 hours

Rare

140° F

 

2½ to 3¼ hours

Med

160° F

3 to 4 hours

Well

170° F

Standing Rib Roast

Roast

4 to 6 pounds

1¾ to 2 hours

Rare

140° F

 

2 to 2½ hours

Med

160° F

2½ to 3⅓ hours

Well

170° F

Rump Roast

Roast or Broil

5 pounds

Rare

140° F

 

3

Med

160° F

Well

170° F

1 inch Sirloin Steak

Broil

 

15 to 20 min

Medium Rare

½ inch Top Round Steak

Pan Broil

 

10 min

 

Ground Beef Patties

Pan Broil

 

8 min

 

Stew Meat

Stew

1 to 2 pounds

2½ to 3 hours

 

Pork

¾ inch Chops

Pan Broil

 

30 min

 

Cured

Roast

6 pounds

2½ to 3½ hours

Rare

160° F

Fresh

Roast

5 pounds

3 to 3½ hours

Med

185° F

Whole Ham

Roast

12 pounds

3½ hours

Well

160° F

Veal

½ to ¾ inch Chops and Cutlets

Braise

 

¾ to 1 hour

 

Roast

Roast

5 to 8 pounds

2½ to 3½ hours

Well

170° F

Lamb

¾ inch Chops

Broil

 

14 min

Well

 

Roast

Roast

5 to 7 pounds

3 to 3¾ hour

Well

180° F

Allow about twice the cooking time for large, solidly frozen pieces of meat.
Allow one and a half times for smaller solidly frozen pieces of meat and chops.

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