cooking meat
find the techniques, timings, and temperatures you need to know when cooking beef, lamb, pork, and veal. (Look for meat recipes Burgers, Panko Beef Roast with Zucchini, and Standing Rib Roast.)
direct-grilling meat
Beef
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder petite tender medallions, shoulder center [ranch], chuck eye, tenderloin)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 10 to 12 minutes
Doneness: 145°F medium rare
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder petite tender medallions, shoulder center [ranch], chuck eye, tenderloin)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 12 to 15 minutes
Doneness: 160°F medium
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder petite tender medallions, shoulder center [ranch], chuck eye, tenderloin)
Thickness: 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 15 to 19 minutes
Doneness: 145°F medium rare
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder petite tender medallions, shoulder center [ranch], chuck eye, tenderloin)
Thickness: 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 18 to 23 minutes
Doneness: 160°F medium
Boneless top sirloin steak
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 14 to 18 minutes
Doneness: 145°F medium rare
Boneless top sirloin steak
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 18 to 22 minutes
Doneness: 160°F medium
Boneless top sirloin steak
Thickness: 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 20 to 24 minutes
Doneness: 145°F medium rare
Boneless top sirloin steak
Thickness: 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 24 to 28 minutes
Doneness: 160°F medium
Boneless tri-tip steak (bottom sirloin)
Thickness: ¾ inch
Grilling Temperature: Medium
Direct-Grilling Time*: 9 to 11 minutes
Doneness: 145°F medium rare
Boneless tri-tip steak (bottom sirloin)
Thickness: ¾ inch
Grilling Temperature: Medium
Direct-Grilling Time*: 11 to 13 minutes
Doneness: 160°F medium
Boneless tri-tip steak (bottom sirloin)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 13 to 15 minutes
Doneness: 145°F medium rare
Boneless tri-tip steak (bottom sirloin)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 15 to 17 minutes
Doneness: 160°F medium
Flank steak
Thickness: 1 to 1¼ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 13 to 16 minutes
Doneness: 145°F medium
Steak with bone (porterhouse, T-bone, rib)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 10 to 13 minutes
Doneness: 145°F medium rare
Steak with bone (porterhouse, T-bone, rib)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 12 to 15 minutes
Doneness: 160°F medium
Steak with bone (porterhouse, T-bone, rib)
Thickness: 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 18 to 21 minutes
Doneness: 145°F medium rare
Steak with bone (porterhouse, T-bone, rib)
Thickness: 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 22 to 25 minutes
Doneness: 160°F medium
Ground meat patties (beef, lamb, pork, and veal)
Thickness: ½inch
Grilling Temperature: Medium
Direct-Grilling Time*: 10 to 13 minutes
Doneness: 160°F medium
Ground meat patties (beef, lamb, pork, and veal)
Thickness: ¾ inch
Grilling Temperature: Medium
Direct-Grilling Time*: 14 to 18 minutes
Doneness: 160°F medium
Lamb
Chop (loin or rib)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 12 to 14 minutes
Doneness: 145°F medium rare
Chop (loin or rib)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 15 to 17 minutes
Doneness: 160°F medium
Chop (sirloin)
Thickness: ¾ to 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 14 to 17 minutes
Doneness: 160°F medium
pork
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness: ¾ to 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 10 to 12 minutes
Doneness: 145°F medium
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness: 1¼ to 1½ inches
Grilling Temperature: Medium
Direct-Grilling Time*: 15 to 18 minutes
Doneness: 145°F medium
Veal
Chop (loin or rib)
Thickness: 1 inch
Grilling Temperature: Medium
Direct-Grilling Time*: 12 to 15 minutes
Doneness: 160°F medium
Miscellaneous
Kabobs (beef or lamb)
Thickness: 1-inch cubes
Grilling Temperature: Medium
Direct-Grilling Time*: 8 to 12 minutes
Doneness: 160°F medium
Kabobs (veal)
Thickness: 1-inch cubes
Grilling Temperature: Medium
Direct-Grilling Time*: 10 to 14 minutes
Doneness: 160°F medium
Kabobs (pork)
Thickness: 1-inch cubes
Grilling Temperature: Medium
Direct-Grilling Time*: 10 to 14 minutes
Doneness: 145°F medium
Sausages, cooked (hot dogs, smoked bratwurst, etc.)
Grilling Temperature: Medium
Direct-Grilling Time*: 3 to 7 minutes
Doneness: Heated through
*All grilling times are based on meat removed directly from refrigerator.
direct-grilling meat
for a charcoal or gas grill, grill meat, covered, over medium heat (tips, Grilling) for the time given (left) or to desired doneness, turning once halfway through grilling.
doneness should be determined using an instant-read thermometer. Tent steaks and chops with foil; let stand at room temperature 5 minutes (beef, lamb, and veal) or 3 minutes (pork) before cutting and serving. The temperature will continue to rise during the time it stands.
indirect- grilling meat
for a charcoal or gas grill, prepare grill for indirect heat using a drip pan (tips, Grilling). Place meat, fat side(s) up, over drip pan. Grill, covered, over indirect medium heat for the time given (right) or to desired temperature.
doneness should be determined using a meat thermometer (roasts) or an instant-read thermometer (smaller cuts of meat). Thermometer should register temperature listed under “doneness.” After grilling, tent meat with foil; let stand 15 minutes (large cuts of meat, such as roasts), 5 minutes (steaks and lamb chops), and 3 minutes (pork chops) before slicing. The meat’s temperature will continue to rise during the time it stands.
indirect-grilling meat
Beef
Boneless top sirloin steak
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 22 to 26 minutes
Doneness: 145°F medium rare
Boneless top sirloin steak
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 26 to 30 minutes
Doneness: 160°F medium
Boneless top sirloin steak
Thickness/Weight: 1½ inches
Indirect-Grilling Time*: 32 to 36 minutes
Doneness: 145°F medium rare
Boneless top sirloin steak
Thickness/Weight: 1½ inches
Indirect-Grilling Time*: 36 to 40 minutes
Doneness: 160°F medium
Boneless tri-tip roast (bottom sirloin)
Thickness/Weight: 1½ to 2 lb.
Indirect-Grilling Time*: 35 to 40 minutes
Doneness: 135°F medium rare
Boneless tri-tip roast (bottom sirloin)
Thickness/Weight: 1½ to 2 lb.
Indirect-Grilling Time*: 40 to 45 minutes
Doneness: 150°F medium
Rib roast (chine bone removed) (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 2 to 2¾ hours
Doneness: 135°F medium rare
Rib roast (chine bone removed) (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 2½ to 3¼ hours
Doneness: 150°F medium
Ribeye roast (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 1¼ to 1¾ hours
Doneness: 135°F medium rare
Ribeye roast (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 1½ to 2¼ hours
Doneness: 150°F medium
Steak (top loin [strip], ribeye, shoulder top blade [flat iron], whole shoulder petite tender, tenderloin, porterhouse, T-bone, rib [cowboy])
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 16 to 20 minutes
Doneness: 145°F medium rare
Steak (top loin [strip], ribeye, shoulder top blade [flat iron], whole shoulder petite tender, tenderloin, porterhouse, T-bone, rib [cowboy])
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 20 to 24 minutes
Doneness: 160°F medium
Steak (top loin [strip], ribeye, shoulder top blade [flat iron], whole shoulder petite tender, tenderloin, porterhouse, T-bone, rib [cowboy])
Thickness/Weight: 1½ inches
Indirect-Grilling Time*: 22 to 25 minutes
Doneness: 145°F medium rare
Steak (top loin [strip], ribeye, shoulder top blade [flat iron], whole shoulder petite tender, tenderloin, porterhouse, T-bone, rib [cowboy])
Thickness/Weight: 1½ inches
Indirect-Grilling Time*: 25 to 28 minutes
Doneness: 160°F medium
Tenderloin roast (medium-high heat)
Thickness/Weight: 2 to 3 lb.
Indirect-Grilling Time*: 45 to 60 minutes
Doneness: 135°F medium rare
Tenderloin roast (medium-high heat)
Thickness/Weight: 4 to 5 lb.
Indirect-Grilling Time*: 1 to 1¼ hours
Doneness: 135°F medium rare
Lamb
Boneless leg roast (medium-low heat)
Thickness/Weight: 3 to 4 lb.
Indirect-Grilling Time*: 1½ to 2¼ hours
Doneness: 135°F medium rare
Boneless leg roast (medium-low heat)
Thickness/Weight: 3 to 4 lb.
Indirect-Grilling Time*: 1¾ to 2½ hours
Doneness: 150°F medium
Boneless leg roast (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 1¾ to 2½ hours
Doneness: 135°F medium rare
Boneless leg roast (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 2 to 2¾ hours
Doneness: 150°F medium
Boneless sirloin roast (medium-low heat)
Thickness/Weight: 1½ to 2 lb.
Indirect-Grilling Time*: 1 to 1¼ hours
Doneness: 135°F medium rare
Boneless sirloin roast (medium-low heat)
Thickness/Weight: 1½ to 2 lb.
Indirect-Grilling Time*: 1¼ to 1½ hours
Doneness: 150°F medium
Chop (loin and rib)
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 16 to 18 minutes
Doneness: 145°F medium rare
Chop (loin and rib)
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 18 to 20 minutes
Doneness: 160°F medium
Leg of lamb (with bone) (medium-low heat)
Thickness/Weight: 5 to 7 lb.
Indirect-Grilling Time*: 1¾ to 2¼ hours
Doneness: 135°F medium rare
Leg of lamb (with bone) (medium-low heat)
Thickness/Weight: 5 to 7 lb.
Indirect-Grilling Time*: 2¼ to 2¾ hours
Doneness: 150°F medium
Pork
Boneless top loin roast (medium-low heat)
Thickness/Weight: 2 to 3 lb. (single loin)
Indirect-Grilling Time*: 1 to 1½ hours
Doneness: 145°F medium
Boneless top loin roast (medium-low heat)
Thickness/Weight: 3 to 5 lb. (double loin, tied)
Indirect-Grilling Time*: 1½ to 2¼ hours
Doneness: 145°F medium
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness/Weight: ¾ to 1 inch
Indirect-Grilling Time*: 20 to 24 minutes
Doneness: 145°F medium
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness/Weight: 1¼ to 1½ inches
Indirect-Grilling Time*: 30 to 35 minutes
Doneness: 145°F medium
Country-style ribs
Indirect-Grilling Time*: 1½ to 2 hours
Doneness: 185°F tender
Ham, cooked (boneless)** (medium-low heat)
Thickness/Weight: 3 to 5 lb.
Indirect-Grilling Time*: 1¼ to 2 hours
Doneness: 140°F
Ham, cooked (boneless)** (medium-low heat)
Thickness/Weight: 6 to 8 lb.
Indirect-Grilling Time*: 2 to 2¾ hours
Doneness: 140°F
Ham steak, cooked (medium-high heat)
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 20 to 24 minutes
Doneness: 140°F
Loin back ribs or spareribs
Indirect-Grilling Time*: 1½ to 1¾ hours
Doneness: Tender
Loin center rib roast (backbone loosened) (medium-low heat)
Thickness/Weight: 3 to 4 lb.
Indirect-Grilling Time*: 1¼ to 2 hours
Doneness: 145°F medium
Loin center rib roast (backbone loosened) (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 2 to 2¾ hours
Doneness: 145°F medium
Sausages, uncooked (bratwurst, Polish, and Italian sausage links)
Thickness/Weight: about 4 per lb.
Indirect-Grilling Time*: 20 to 30 minutes
Doneness: 160°F medium
Smoked shoulder picnic (with bone), cooked (medium-low heat)
Thickness/Weight: 4 to 6 lb.
Indirect-Grilling Time*: 1½ to 2¼ hours
Doneness: 140°F heated through
Tenderloin (medium-high heat)
Thickness/Weight: ¾ to 1 lb.
Indirect-Grilling Time*: 30 to 35 minutes
Doneness: 145°F medium
Veal
Chop (loin and rib)
Thickness/Weight: 1 inch
Indirect-Grilling Time*: 19 to 23 minutes
Doneness: 160°F medium
*All grilling times are approximate and based on meat removed directly from refrigerator.
**If using a natural ham, cooking may require 45 to 60 minutes more to reach temperature.
BROILING MEAT
to broil, place meat on the unheated rack of a broiler pan. Preheat broiler 5 to 10 minutes. For cuts less than 1½ inches thick, broil 3 to 4 inches from the heat. For 1½-inch-thick cuts, broil 4 to 5 inches from the heat. Broil for the time given (right) or until done, turning meat over halfway through broiling time. Tent with foil; let stand 5 minutes (beef steaks and lamb or veal chops) and 3 minutes (pork chops) before serving.
broiling meat
Beef
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder center [ranch], chuck eye, tenderloin)
Thickness/Weight: 1 inch
Broiling Time*: 12 to 14 minutes
Doneness: 145°F medium rare
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder center [ranch], chuck eye, tenderloin)
Thickness/Weight: 1 inch
Broiling Time*: 15 to 18 minutes
Doneness: 160°F medium
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder center [ranch], chuck eye, tenderloin)
Thickness/Weight: 1½ inches
Broiling Time*: 18 to 21 minutes
Doneness: 145°F medium rare
Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder center [ranch], chuck eye, tenderloin)
Thickness/Weight: 1½ inches
Broiling Time*: 22 to 27 minutes
Doneness: 160°F medium
Boneless top sirloin steak
Thickness/Weight: 1 inch
Broiling Time*: 15 to 17 minutes
Doneness: 145°F medium rare
Boneless top sirloin steak
Thickness/Weight: 1 inch
Broiling Time*: 20 to 22 minutes
Doneness: 160°F medium
Boneless top sirloin steak
Thickness/Weight: 1½ inches
Broiling Time*: 25 to 27 minutes
Doneness: 145°F medium rare
Boneless top sirloin steak
Thickness/Weight: 1½ inches
Broiling Time*: 30 to 32 minutes
Doneness: 160°F medium
Boneless tri-tip steak (bottom sirloin)
Thickness/Weight: ¾ inch
Broiling Time*: 6 to 7 minutes
Doneness: 145°F medium rare
Boneless tri-tip steak (bottom sirloin)
Thickness/Weight: ¾ inch
Broiling Time*: 8 to 9 minutes
Doneness: 160°F medium
Boneless tri-tip steak (bottom sirloin)
Thickness/Weight: 1 inch
Broiling Time*: 9 to 10 minutes
Doneness: 145°F medium rare
Boneless tri-tip steak (bottom sirloin)
Thickness/Weight: 1 inch
Broiling Time*: 11 to 12 minutes
Doneness: 160°F medium
Flank steak
Thickness/Weight: 1 to 1¼ inches
Broiling Time*: 13 to 16 minutes
Doneness: 145°F medium
Steak with bone (porterhouse, T-bone)
Thickness/Weight: 1 inch
Broiling Time*: 12 to 15 minutes
Doneness: 145°F medium rare
Steak with bone (porterhouse, T-bone)
Thickness/Weight: 1 inch
Broiling Time*: 15 to 20 minutes
Doneness: 160°F medium
Steak with bone (porterhouse, T-bone)
Thickness/Weight: 1½ inches
Broiling Time*: 20 to 25 minutes
Doneness: 145°F medium rare
Steak with bone (porterhouse, T-bone)
Thickness/Weight: 1½ inches
Broiling Time*: 25 to 30 minutes
Doneness: 160°F medium
Ground meat patties (beef, lamb, pork, and veal)
Thickness/Weight: ½ inch
Broiling Time*: 10 to 12 minutes
Doneness: 160°F medium
Ground meat patties (beef, lamb, pork, and veal)
Thickness/Weight: ¾ inch
Broiling Time*: 12 to 14 minutes
Doneness: 160°F medium
Lamb
Chop (loin or rib)
Thickness/Weight: 1 inch
Broiling Time*: 10 to 15 minutes
Doneness: 160°F medium
Chop (sirloin)
Thickness/Weight: 1 inch
Broiling Time*: 12 to 15 minutes
Doneness: 160°F medium
Pork
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness/Weight: ¾ to 1 inch
Broiling Time*: 5 to 8 minutes
Doneness: 145°F medium
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness/Weight: 1¼ to 1½ inches
Broiling Time*: 13 to 16 minutes**
Doneness: 145°F medium
Ham steak, cooked
Thickness/Weight: 1 inch
Broiling Time*: 12 to 15 minutes
Doneness: 140°F heated through
Sausages
Hot dogs and sausage links, cooked
Broiling Time*: 3 to 7 minutes
Doneness: 140°F heated through
Veal
Chop (loin or rib)
Thickness/Weight: ¾ to 1 inch
Broiling Time*: 14 to 16 minutes
Doneness: 160°F medium
Chop (loin or rib)
Thickness/Weight: 1½ inches
Broiling Time*: 21 to 25 minutes
Doneness: 160°F medium
*All broiling times are based on meat removed directly from refrigerator.
**Turn two or three times during broiling.
skillet-cooking meat
Select a skillet that is heavy and is the right size for the amount of meat you’re cooking. (If the skillet is too large, the pan juices can burn.) Lightly coat the skillet with nonstick cooking spray or use a heavy nonstick skillet.
to cook, preheat skillet over medium-high heat until very hot. Add meat. Do not add any liquid and do not cover the skillet. Reduce heat to medium and cook for the time given (right) or until done, turning meat occasionally. If meat browns too quickly, reduce heat to medium-low. Tent with foil and let stand 5 minutes (beef steaks and lamb and veal chops) or 3 minutes (pork chops) before serving.
stir-frying works best using lean meats. Always heat the pan and oil before adding the food (for good browning, cook meat in batches so pan doesn’t cool down). Adding ingredients to a pan before it has reached medium-high will cause the ingredients to juice out and steam instead of brown.
skillet-cooking meat
Beef
Boneless chuck-eye steak
Thickness: ¾ inch
Cooking Time*: 9 to 11 minutes
Doneness: 145°F medium rare to 160°F medium
Boneless chuck-eye steak
Thickness: 1 inch
Cooking Time*: 12 to 15 minutes
Doneness: 145°F medium rare to 160°F medium
Boneless top sirloin steak or top loin steak (strip)
Thickness: ¾ inch
Cooking Time*: 10 to 13 minutes
Doneness: 145°F medium rare to 160°F medium
Boneless top sirloin steak or top loin steak (strip)
Thickness: 1 inch
Cooking Time*: 15 to 20 minutes
Doneness: 145°F medium rare to 160°F medium
Boneless tri-tip steak (bottom sirloin)
Thickness: ¾ inch
Cooking Time*: 6 to 9 minutes
Doneness: 145°F medium rare to 160°F medium
Boneless tri-tip steak (bottom sirloin)
Thickness: 1 inch
Cooking Time*: 9 to 12 minutes
Doneness: 145°F medium rare to 160°F medium
Cubed steak
Thickness: ½ inch
Cooking Time*: 5 to 8 minutes
Doneness: 160°F medium
Porterhouse or T-bone steak
Thickness: ¾ inch
Cooking Time*: 11 to 13 minutes
Doneness: 145°F medium rare to 160°F medium
Porterhouse or T-bone steak
Thickness: 1 inch
Cooking Time*: 14 to 17 minutes
Doneness: 145°F medium rare to 160°F medium
Ribeye steak
Thickness: ¾ inch
Cooking Time*: 8 to 10 minutes
Doneness: 145°F medium rare to 160°F medium
Ribeye steak
Thickness: 1 inch
Cooking Time*: 12 to 15 minutes
Doneness: 145°F medium rare to 160°F medium
Shoulder center steak (ranch)
Thickness: ¾ inch
Cooking Time*: 9 to 12 minutes (turn twice)
Doneness: 145°F medium rare to 160°F medium
Shoulder center steak (ranch)
Thickness: 1 inch
Cooking Time*: 13 to 16 minutes (turn twice)
Doneness: 145°F medium rare to 160°F medium
Shoulder top blade steak (flat iron)
Thickness: 6 to 8 oz.
Cooking Time*: 8 to 15 minutes (turn once or twice)
Doneness: 145°F medium rare to 160°F medium
Tenderloin steak
Thickness: ¾ inch
Cooking Time*: 7 to 9 minutes
Doneness: 145°F medium rare to 160°F medium
Tenderloin steak
Thickness: 1 inch
Cooking Time*: 10 to 13 minutes
Doneness: 145°F medium rare to 160°F medium
Top loin steak
Thickness: ¾ inch
Cooking Time*: 10 to 12 minutes
Doneness: 145°F medium rare to 160°F medium
Top loin steak
Thickness: 1 inch
Cooking Time*: 12 to 15 minutes
Doneness: 145°F medium rare to 160°F medium
Ground meat patties (beef, lamb, pork, and veal)
Thickness: ½ inch
Cooking Time*: 9 to 12 minutes
Doneness: 160°F medium
Ground meat patties (beef, lamb, pork, and veal)
Thickness: ¾ inch
Cooking Time*: 12 to 15 minutes
Doneness: 160°F medium
Lamb
Chop (loin or rib)
Thickness: 1 inch
Cooking Time*: 9 to 11 minutes
Doneness: 160°F medium
Pork
Canadian-style bacon
Thickness: ¼ inch
Cooking Time*: 3 to 4 minutes
Doneness: Heated through
Chop (boneless or bone-in loin, sirloin, and rib)
Thickness: ¾ to 1 inch
Cooking Time*: 6 to 10 minutes
Doneness: 145°F medium
Cutlet
Thickness: ¼ inch
Cooking Time*: 3 to 4 minutes
Doneness: No longer pink
Ham slice, cooked
Thickness: ½ inch
Cooking Time*: 9 to 11 minutes
Doneness: 140°F heated through
Veal
Chop (loin or rib)
Thickness: ¾ to 1 inch
Cooking Time*: 10 to 14 minutes
Doneness: 160°F medium
Cutlet
Thickness: ⅛ inch
Cooking Time*: 2 to 3 minutes
Doneness: No longer pink
Cutlet
Thickness: ¼ inch
Cooking Time*: 4 to 6 minutes
Doneness: No longer pink
*All cooking times are based on meat removed directly from refrigerator.
roasting meat
Select a pan that fits the task of roasting big pieces of meat—a large, sturdy shallow pan with a rack set inside. The pan’s sides should be 2 to 3 inches high. This setup keeps the meat above the juices so the heat circulates all around the meat. You can also use a 13×9-inch baking pan with an oven-safe wire rack set inside.
to roast, place meat, fat side up, on a rack in a shallow roasting pan. (Bone-in rib roasts do not need a rack.) Insert a meat thermometer in the thickest part of the roast (or check with an instant-read thermometer near the end of cooking time). Do not add water or liquid and do not cover. Roast in a 325°F oven (unless chart says otherwise) for time given (below) and until thermometer registers the temperature listed under “Doneness.” Remove the meat from the oven. Tent with foil; let stand 15 minutes before carving. The meat’s temperature will rise to the standard for medium rare (145°F) and medium (160°F) during the time it stands.
roasting meat
Beef
Boneless tri-tip roast (bottom sirloin) (Roast at 425°F)
Weight: 1½ to 2 lb.
Roasting Time*: 30 to 35 minutes
Doneness: 135°F medium rare
Boneless tri-tip roast (bottom sirloin) (Roast at 425°F)
Weight: 1½ to 2 lb.
Roasting Time*: 40 to 45 minutes
Doneness: 150°F medium
Eye round roast (Roasting past medium rare is not recommended)
Weight: 2 to 3 lb.
Roasting Time*: 1½ to 1¾ hours
Doneness: 135°F medium rare
Ribeye roast (Roast at 350°F)
Weight: 3 to 4 lb.
Roasting Time*: 1½ to 1¾ hours
Doneness: 135°F medium rare
Ribeye roast (Roast at 350°F)
Weight: 3 to 4 lb.
Roasting Time*: 1¾ to 2 hours
Doneness: 150°F medium
Ribeye roast (Roast at 350°F)
Weight: 4 to 6 lb.
Roasting Time*: 1¾ to 2 hours
Doneness: 135°F medium rare
Ribeye roast (Roast at 350°F)
Weight: 4 to 6 lb.
Roasting Time*: 2 to 2½ hours
Doneness: 150°F medium
Ribeye roast (Roast at 350°F)
Weight: 6 to 8 lb.
Roasting Time*: 2 to 2¼ hours
Doneness: 135°F medium rare
Ribeye roast (Roast at 350°F)
Weight: 6 to 8 lb.
Roasting Time*: 2½ to 2¾ hours
Doneness: 150°F medium
Rib roast (chine bone removed) (Roast at 350°F)
Weight: 4 to 6 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 135°F medium rare
Rib roast (chine bone removed) (Roast at 350°F)
Weight: 4 to 6 lb.
Roasting Time*: 2¼ to 2¾ hours
Doneness: 150°F medium
Rib roast (chine bone removed) (Roast at 350°F)
Weight: 6 to 8 lb.
Roasting Time*: 2¼ to 2½ hours
Doneness: 135°F medium rare
Rib roast (chine bone removed) (Roast at 350°F)
Weight: 6 to 8 lb.
Roasting Time*: 2¾ to 3 hours
Doneness: 150°F medium
Rib roast (chine bone removed) (Roast at 350°F)
Weight: 8 to 10 lb.**
Roasting Time*: 2½ to 3 hours
Doneness: 135°F medium rare
Rib roast (chine bone removed) (Roast at 350°F)
Weight: 8 to 10 lb.**
Roasting Time*: 3 to 3½ hours
Doneness: 150°F medium
Round tip roast
Weight: 3 to 4 lb.
Roasting Time*: 1¾ to 2 hours
Doneness: 135°F medium rare
Round tip roast
Weight: 3 to 4 lb.
Roasting Time*: 2¼ to 2½ hours
Doneness: 150°F medium
Round tip roast
Weight: 4 to 6 lb.
Roasting Time*: 2 to 2½ hours
Doneness: 135°F medium rare
Round tip roast
Weight: 4 to 6 lb.
Roasting Time*: 2½ to 3 hours
Doneness: 150°F medium
Round tip roast
Weight: 6 to 8 lb.
Roasting Time*: 2½ to 3 hours
Doneness: 135°F medium rare
Round tip roast
Weight: 6 to 8 lb.
Roasting Time*: 3 to 3½ hours
Doneness: 150°F medium
Tenderloin roast (Roast at 425°F)
Weight: 2 to 3 lb.
Roasting Time*: 35 to 40 minutes
Doneness: 135°F medium rare
Tenderloin roast (Roast at 425°F)
Weight: 2 to 3 lb.
Roasting Time*: 45 to 50 minutes
Doneness: 150°F medium
Tenderloin roast (Roast at 425°F)
Weight: 4 to 5 lb.
Roasting Time*: 50 to 60 minutes
Doneness: 135°F medium rare
Tenderloin roast (Roast at 425°F)
Weight: 4 to 5 lb.
Roasting Time*: 60 to 70 minutes
Doneness: 150°F medium
Top round roast (Roasting past medium rare is not recommended)
Weight: 4 to 6 lb.
Roasting Time*: 1¾ to 2½ hours
Doneness: 135°F medium rare
Top round roast (Roasting past medium rare is not recommended)
Weight: 6 to 8 lb.
Roasting Time*: 2½ to 3 hours
Doneness: 135°F medium rare
Lamb
Boneless leg of lamb
Weight: 4 to 5 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 135°F medium rare
Boneless leg of lamb
Weight: 4 to 5 lb.
Roasting Time*: 2 to 2½ hours
Doneness: 150°F medium
Boneless leg of lamb
Weight: 5 to 6 lb.
Roasting Time*: 2 to 2½ hours
Doneness: 135°F medium rare
Boneless leg of lamb
Weight: 5 to 6 lb.
Roasting Time*: 2½ to 3 hours
Doneness: 150°F medium
Boneless shoulder roast
Weight: 3 to 4 lb.
Roasting Time*: 1½ to 2 hours
Doneness: 135°F medium rare
Boneless shoulder roast
Weight: 3 to 4 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 150°F medium
Boneless shoulder roast
Weight: 4 to 5 lb.
Roasting Time*: 2 to 2½ hours
Doneness: 135°F medium rare
Boneless shoulder roast
Weight: 4 to 5 lb.
Roasting Time*: 2¼ to 3 hours
Doneness: 150°F medium
Boneless sirloin roast
Weight: 1½ to 2 lb.
Roasting Time*: 1 to 1¼ hours
Doneness: 135°F medium rare
Boneless sirloin roast
Weight: 1½ to 2 lb.
Roasting Time*: 1¼ to 1½ hours
Doneness: 150°F medium
Leg of lamb (with bone)
Weight: 5 to 7 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 135°F medium rare
Leg of lamb (with bone)
Weight: 5 to 7 lb.
Roasting Time*: 2¼ to 2¾ hours
Doneness: 150°F medium
Leg of lamb (with bone)
Weight: 7 to 8 lb.
Roasting Time*: 2¼ to 2¾ hours
Doneness: 135°F medium rare
Leg of lamb (with bone)
Weight: 7 to 8 lb.
Roasting Time*: 2½ to 3 hours
Doneness: 150°F medium
Leg of lamb, shank half (with bone)
Weight: 3 to 4 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 135°F medium rare
Leg of lamb, shank half (with bone)
Weight: 3 to 4 lb.
Roasting Time*: 2 to 2½ hours
Doneness: 150°F medium
Leg of lamb, sirloin half (with bone)
Weight: 3 to 4 lb.
Roasting Time*: 1½ to 2 hours
Doneness: 135°F medium rare
Leg of lamb, sirloin half (with bone)
Weight: 3 to 4 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 150°F medium
Pork
Boneless country-style ribs (loin) (Brown in oil before roasting; roast at 350°F)
Roasting Time*: 30 minutes
Doneness: 145°F
Boneless country-style ribs (shoulder) (Brown in oil before roasting; roast at 350°F)
Roasting Time*: 50 minutes
Doneness: 185°F tender
Boneless sirloin roast
Weight: 2 to 2½ lb.
Roasting Time*: 1¼ to 1¾ hours
Doneness: 145°F
Boneless top loin roast (single loin)
Weight: 2 to 3 lb.
Roasting Time*: 1 to 1½ hours
Doneness: 145°F
Crown roast
Weight: 6 to 8 lb.
Roasting Time*: 1¾ to 2½ hours
Doneness: 145°F
Ham, cooked (boneless)***
Weight: 1½ to 3 lb.
Roasting Time*: ¾ to 1¼ hours
Doneness: 140°F
Ham, cooked (boneless)***
Weight: 3 to 5 lb.
Roasting Time*: 1 to 1¾ hours
Doneness: 140°F
Ham, cooked (boneless)***
Weight: 6 to 8 lb.
Roasting Time*: 1¾ to 2½ hours
Doneness: 140°F
Ham, cooked (boneless)***
Weight: 8 to 10 lb.**
Roasting Time*: 2¼ to 2¾ hours
Doneness: 140°F
Ham, cooked (with bone)*** (half or whole)
Weight: 6 to 8 lb.
Roasting Time*: 1½ to 2¼ hours
Doneness: 140°F
Ham, cooked (with bone)*** (half or whole)
Weight: 14 to 16 lb.**
Roasting Time*: 2¾ to 3¾ hours
Doneness: 140°F
Ham, cook before eating (with bone)
Weight: 3 to 5 lb.
Roasting Time*: 1¾ to 3 hours
Doneness: 150°F
Ham, cook before eating (with bone)
Weight: 7 to 8 lb.
Roasting Time*: 2½ to 3¼ hours
Doneness: 150°F
Ham, cook before eating (with bone)
Weight: 14 to 16 lb.**
Roasting Time*: 4 to 5¼ hours
Doneness: 150°F
Loin back ribs or spareribs
Roasting Time*: 1½ to 1¾ hours
Doneness: tender
Loin center rib roast (backbone loosened)
Weight: 3 to 4 lb.
Roasting Time*: 1¼ to 1½ hours
Doneness: 145°F
Loin center rib roast (backbone loosened)
Weight: 4 to 6 lb.
Roasting Time*: 1½ to 2½ hours
Doneness: 145°F
Smoked shoulder picnic, cooked (with bone)
Weight: 4 to 6 lb.
Roasting Time*: 1¼ to 2 hours
Doneness: 140°F
Tenderloin (Roast at 425°F)
Weight: 1 lb
Roasting Time*: 30 to 35 minutes
Doneness: 145°F
Veal
Loin roast (with bone)
Weight: 3 to 4 lb.
Roasting Time*: 1¾ to 2¼ hours
Doneness: 150°F medium
Rib roast (chine bone removed)
Weight: 4 to 5 lb.
Roasting Time*: 1½ to 2¼ hours
Doneness: 150°F medium
*All roasting times are based on meat removed directly from refrigerator.
**Roasts weighing more than 8 lb. should be loosely covered with foil halfway through roasting.
***If using a natural ham, cooking may require 45 to 60 minutes more to reach temperature.
meat cuts
before you shop, learn where each cut of beef, lamb, and pork came from and what the best uses are for each.
Beef cuts
(A) CHUCK
Center steak (Ranch steak) Broil, grill, skillet-cook
Chuck eye steak Broil, grill, skillet-cook, stir-fry
Roast Braise (cook in liquid)
Short ribs Braise (cook in liquid)
Shoulder petite tender Broil, grill, roast
Shoulder steak (boneless) Braise (cook in liquid)
Top blade steak (boneless) Broil, grill, roast
Top blade steak (flat iron) Broil, grill, skillet-cook, stir-fry
(B) RIB
Back ribs Parboil before grilling
Ribeye and rib roasts Grill, roast
Ribeye steak Broil, grill, skillet-cook
(C) LOIN
T-bone and Porterhouse steak Broil, grill, skillet-cook
Tenderloin roast Grill, roast
Tenderloin steak Broil, grill, skillet-cook, stir-fry
Top loin (strip) steak Broil, grill, skillet-cook, stir-fry
(D) SIRLOIN
Tri-tip and top sirloin steaks Broil, grill, skillet-cook, stir-fry
Tri-tip roast Grill, roast
(E) ROUND
Bottom round roast Braise (cook in liquid), roast
Bottom round steak Braise (cook in liquid)
Eye round roast Braise (cook in liquid), roast
Eye round steak Braise (cook in liquid), broil, grill, skillet-cook
Round tip roast Roast
Top round roast Roast
Round tip steak Skillet-cook, stir-fry
(F) FORESHANK & BRISKET
Brisket Braise (cook in liquid)
Shank crosscut Braise (cook in liquid)
(G) SHORT PLATE
Skirt steak Broil, grill, stir-fry
(H) FLANK
Flank steak Broil, grill, stir-fry
NOTE Beef cut terminology varies among packagers.
grades
Beef is graded by the United States Department of Agriculture (USDA) based on factors that affect tenderness and flavor, such as marbling (percentage of fat in meat), firmness, and color. The grades are prime, choice, and select. Prime (the most expensive and highest quality) is from young cattle, and the meat is well-marbled.
Choice is also high quality (with juicy, tender meat) but contains less marbling than prime. Select tends to be leaner (less marbling), which also may make it slightly less tender and less flavorful.
selecting
Look for beef with a fresh pink/red color. Some fat around the exterior of beef cuts is good, but trim any large pieces surrounding the meat.
slicing
Make tougher cuts of beef (such as brisket, flank steak, and tri-tip) fork-tender by cutting them thinly across the grain (the long fibers running through meat).
Lamb cuts
grades
Although lamb has five grades, the two you’ll find in the supermarket are prime and choice. Like beef, prime lamb is well-marbled, which makes it exceptionally tender and flavorful. Choice is less well-marbled but is still considered quality in terms of flavor, juiciness, and tenderness. Buy lamb that has a USDA grade on the package to avoid purchasing meat from older animals (mutton).
(A) SHOULDER
Arm chop Braise (cook in liquid), broil, grill, skillet-cook
Blade chop Braise (cook in liquid), broil, grill, skillet-cook
Boneless roast Braise (cook in liquid), roast
(B) FORESHANK & BREAST
Foreshank Braise (cook in liquid)
(C) RIB
Rib chop Broil, grill, roast, skillet-cook
Rib roast Grill, roast
(D) LOIN
Loin chop Broil, grill, skillet-cook
Loin roast Grill, roast
(E) LEG
Boneless leg of lamb Grill, roast
Hind shanks Braise (cook in liquid)
Leg center slice Broil, grill, skillet-cook
Loin chop Broil, grill, skillet-cook
Loin roast Grill, roast
Shank half of leg Grill, roast
Sirloin chop Broil, grill, skillet-cook
Sirloin half leg of lamb Roast
NOTE For storing, freezing, and thawing information, see Storage & Safety.
pork cuts
(A) SHOULDER
Blade roast Braise (cook in liquid), roast
Blade steak Braise (cook in liquid), broil, grill, skillet-cook
Sausage links Skillet-cook
Smoked hocks Braise (cook in liquid)
Smoked picnic Cook in liquid, roast
(B) LOIN
Boneless sirloin chop Braise (cook in liquid), broil, roast
Boneless sirloin roast Grill, roast
Boneless top loin roast (single and double) Grill, roast
Canadian-style bacon Braise (cook in liquid), broil, roast
Center rib roast Grill, roast
Chops (top loin, loin, butterfly, rib) Broil, grill, skillet-cook
Ribs (loin-back, country-style) Braise (cook in liquid), broil, roast
Smoked loin chop Braise (cook in liquid), broil, roast
Tenderloin Grill, roast
(C) SIDE
Spareribs Braise (cook in liquid), broil, roast
(D) belly
Slab bacon Slice before baking or skillet-cooking
Sliced bacon Bake, broil, skillet-cook
Pork belly Roast
(E) LEG
Cutlet Braise (cook in liquid), skillet-cook
Ham Grill, roast
Ham steak Broil, grill, skillet-cooK
Grades
Pork is not graded like beef and lamb because all pork comes from younger hogs that have been bred to yield meat that is consistent in tenderness and flavor.
selecting
Look for pork that has minimal fat around the exterior of the cuts and is firm in texture with a pinkish color.