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
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
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