Beef Cooking Times Chart, cooking questions answered.#Cooking #questions #answered


APPROXIMATE BEEF COOKING TIMES (°F)

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TYPE OF BEEF

COOKING METHOD

COOKING TIME

INTERNAL TEMPERATURE

Rib Roast, bone in

4 to 6 lbs.

Roast 325°

23-25 min./lb.

Medium rare 145°

Rib Roast,

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

2Ѕ to 4 lbs.

Roast 325°

30-35 min./lb.

Medium rare 145°

Tenderloin, whole

4 to 6 lbs.

Roast 425°

45-60 min. total

Medium rare 145°

Steaks

ѕ thick

Broil/Grill

4-5 min. per side

Medium rare 145°

Stew or Shank

Cover with liquid; simmer

2 to 3 hours

Medium 160°

Short Ribs

4 long and 2 thick

*Braise 325°

1Ѕ to 2 Ѕ hours

Medium160°

Don’t forget to order your Notebook Size Meat Cutting Charts (pictured below) to use as a handy reference guide to ALL the beef cuts available!

Cooking questions answered

Cooking questions answered

Cooking questions answered

Cooking questions answered

Cooking questions answered

If you found this page interesting, you may also want to look at the following pages:

It’s the official time to drag out the grill, burn some meat, drink some drinks, chase kids around

and have a great time with friends and family in the backyard.

Order your Spicecraft Prime Steak and Beefburger Seasoning Today!

Formerly called Witts Prime Rib Rub. 6.75 oz. Jar.

We have a FREE PDF article on Recommended Cooking Times and Methods for Beef . To view it, just click here.

Cooking questions answeredYou will need Adobe Acrobat Reader to view this file.

If don’t have it already on your computer,

you can download from the Adobe website by clicking here.

These are Internal Temperature readings. Insert thermometer in thickest part of the steak, making sure not to touch the bone. View the PDF Article below to learn how to use a meat thermometer correctly!

We have a FREE PDF article on How To Use A Meat Thermometer . To view it, just click here.

Cooking questions answeredYou will need Adobe Acrobat Reader to view this file.

If don’t have it already on your computer,

you can download from the Adobe website by clicking here.

Cooking Frozen Beef

Defrosting Beef

Large roast 4-7 hours (per pound)

Small roast 3-5 hours (per pound)

Steak, one-inch thick 12-14 hours

Steak Lovers Cookbook

Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it’s hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. The book is divided into sections devoted to the various cuts of beef, beginning with the tenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck.

Tips for Cooking Any Steak

To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.

A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.

Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F.

Keep in mind that overcooking causes greater shrinkage and decreased tenderness.

Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.

Here’s a guide to help you cook your dishes to perfection. It’s important to make sure your food is the proper temperature inside and out.

Use the following temperature guide to see if your food is thoroughly cooked.

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Last Updated: Monday, September 04, 2017 10:27 PM


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