Food Safety
Approximate Beef Cooking Times °F
325° F (162.8 °C); 425 °F (218.3 °C )
325° F (162.8 °C); 425 °F (218.3 °C )
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TYPE OF BEEF
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SIZE | COOKING METHOD | COOKING TIME | INTERNAL TEMPERATURE |
|
Rib Roast, bone in
|
4 to 6 lbs.
|
Roast 325 °F
|
23-25 min./lb.
|
145 °F (62.8 °C) and allow to rest at least 3 mins.
|
|
Rib Roast, boneless rolled
|
4 to 6 lbs. | Roast 325 °F | Add 5-8 min./lb. to times above | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Chuck Roast, Brisket | 3 to 4 lbs. | Roast 325 °F | 1 1/2 to 2 1/2 hours | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Round or Rump Roast | 2 1/2 to 4 lbs. | Roast 325 °F | 30-35 min./lb. | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Tenderloin, whole | 4 to 6 lbs. | Roast 425 °F | 45-60 min. total | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Steaks | 3/4" thick | Broil/Grill | 4-5 min. per side | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Stew or Shank Cross Cuts | 1 to 1 1/2" thick | Cover with liquid; simmer | 2 to 3 hours | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Short Ribs | 4" long and 2" thick | *Braise 325 °F | 1 1/2 to 2 1/2 hours | 145 °F (62.8 °C) and allow to rest at least 3 mins. |
| Hamburger patties, fresh | 4 ounces | Grill, broil or fry | 3 to 5 minutes per side | 160 °F (71.1 °C) |
Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
| PRODUCT | REFRIGERATOR 40 °F (4.4 °C) | FREEZER 0 °F (-17.8 °C) |
| Fresh beef roast, steaks, chops, or ribs | 3 to 5 days | 6 to 12 months |