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Cooking (contd)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5 °F below desired degree of finished internal
temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
Meat Cut Recommended Internal Temperature
Oven
Temperature
Weight
(pounds)
Approximate
Cooking Time
(minutes)
BEEF
Boneless Rump Roast
325°F 4 to 6 25 to 30
Tip Roast
325°F
3
½
to 4
30 to 40
Eye Round Roast
325°F 4 to 6 20 to 30
Tenderloin Roast
425°F 2 to 3
4 to 6
35 to 45
45 to 60
Rib Roast
325°F
4 to 6
6 to 8
26 to 42
23 to 35
Rib Eye Roast
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
350°F 4 to 6 18 to 24
PORK
Loin Roast, bone-in
350°F 3 to 5
Rib Roast, boneless
350°F 2 to 4
Tenderloin
450°F
½
to 1
Ham bone-in, cook-before-eating
All pork must be cooked to an internal
temperature of at least 160°F to reduce
the likelihood of Trichinosis and other
food-borne illnesses.
325°F 7 to 8
20 minutes
per pound
LAMB
Shoulder
325°F
3
½
to 6
35 to 40
Rib Roast
375°F
1
½
– 2
½
30 to 35
Rib Crown Roast, not stuffed
375°F 2 to 3 25 to 30
Loin Roast
325°F
1
¼
to 1
¾
45 to 55
Leg, Frenched Style or Half Shank
Medium-Rare 150°F
Medium 160°F
Well Done 170°F
325°F 5 to 7
7 to 9
15 to 20
20 to 25
POULTRY (unstuffed)
Capon
325 to 350°F 4 to 8 20 to 30 min/lb.
Cornish Hens, whole
325 to 350°F
1
¼
to 1
½
50 to 60 total
Duck, whole
325 to 350°F
18-20 min/lb.
Goose, whole
325 to 350°F
20 to 25 min/lb.
Pheasant, whole
325 to 350°F 2 30 min/lb.
Quail, whole
325 to 350°F — 20 minutes total
Turkey
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
325°F 8 to 16 3 ½ to 5 ½ hours
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.