Kathy Maister's Start Cooking
VIDEOBLOGBROWSESEARCH

Juicing a LemonMicrowave Baked PotatoesHow to Cook PastaBrowning Ground BeefThawing Ground BeefLasagnaMixed Bean and Vegetable SoupEnglish Muffin Pizzas
Grilled Cheese SandwichShrimp ScampiCooking White RiceGuy Kawasaki's Famous Teriyaki SauceVegetable & Dip PlatterThree Good Kitchen KnivesChicken Stir FryChocolate Fudge Brownies
Quiche With Ham And CheesePork ChopsPreparing GarlicHow to Boil an EggOmelet with CheeseScallopsChocolate Chip PancakesHow to Fry an Egg

Safe Cooking Temperatures: Beef

posted in Reference Charts, Meat, Poultry and Seafood by Kathy Maister

The following is from the United States Department of Agriculture:

For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160°F (70°C) on a meat thermometer. However, "whole muscle" meats such as steaks and roasts may be cooked to approximately

  • 145 °F (60° C) medium rare
  • 160 °F (70° C) medium
  • 175 °F (75° C) well done

For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Cooking times are based on starting with beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and "doneness" of beef.

http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp


http://startcooking.com/public/Beef-Cuts eric.jpg

Cow Drawing Source: Wikipedia

Approximate Beef Cooking Times

Type of Beef

Size

Cooking Method

Cooking Time

Internal Temperature

Rib Roast, bone in

4 to 6 lbs.

Roast 325° F (165° C)

23-25 min./lb.

Medium rare 145°F (60°C)

Rib Roast, boneless rolled

4 to 6 lbs.

Roast 325°F (165°C)

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

Same as above

Chuck Roast, Brisket

3 to 4 lbs.

*Braise 325°F (165°C)

*Braise 325°F (165°C)

Medium 160° F (70°C)

Round or Rump Roast

2 1/2 to 4 lbs.

Roast 325°F (165°C)

30-35 min./lb.

Medium rare 145°F (60°C)

Tenderloin, whole

4 to 6 lbs.

Roast 425°

45-60 min. total

Medium rare 145°F (60°C)

Steaks

3/4" thick

Broil/Grill

4-5 min. per side

Medium rare 145°F (60°C)

Stew or Shank Cross Cuts

1 to 1 1/2" thick

Cover with liquid; simmer

2 to 3 hours

Medium 160°F (70°C)

Short Ribs

4" long and 2" thick

*Braise 325°F (165°C)

1 1/2 to 2 1/2 hours

Medium 160°F (70°C)

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Source: USDA Last modified - February 2003

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

subscribe

0 comments

Comments are now closed.





0 trackbacks




Get startcooking for Free

Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking!

how do I use this?

Browse Posts


How To Make Caesar SaladHow To Make Mashed PotatoesBeef with Bow Ties and Beans
Safe Cooking Temperatures: PorkHow to: Wrapping FoodSafe Cooking Temperatures: Beef
Flour Power: How to Choose and Use FlourSafe Cooking Temperatures: ChickenNutella Dessert Dip