Food Safety for Consumers

Meat Cooking Times

The cooking times listed below are approximate. Use a thermometer to be sure the meat has reached a safe temperature.

Beef

Item

Weight

Cooking Method

Cooking Temp.

Doneness

Time

Target Internal Temp.

Rib roast, bone-in

4-6 lbs

Roast

325o

Medium Rare

23-25 min/lb

145o on meat thermometer

 

 

 

 

Medium

27-30 min/lb

160o on meat thermometer

 

 

 

 

Well-done

32-34 min/lb

170o on meat thermometer

Rib roast, boneless

4-6 lbs

Roast

325o

Medium Rare

28-33 min/lb

145o on meat thermometer

 

 

 

 

Medium

32-38 min/lb

160o on meat thermometer

 

 

 

 

Well-done

37-42 min/lb

170o on meat thermometer

Chuck roast/brisket

3-4 lbs

Braise

325o

Fork tender

2-3 hours

160o on meat thermometer

Ground beef

 

 

 

 

 

160o on meat thermometer

Round/rump roast

2½-4 lbs

Roast

325o

Medium Rare

28-33 min/lb

145o on meat thermometer

 

 

 

 

Medium

32-38 min/lb

160o on meat thermometer

 

 

 

 

Well-done

37-42 min/lb

170o on meat thermometer

Tenderloin, whole

4-6 lbs.

Roast

425o

Medium rare

45-60 min

145o on meat thermometer

Tenderloin, half

2-3 lbs

Roast

425o

Medium

35-45 min

160o on meat thermometer

Steaks

¾" thick

Broil/grill

 

Medium rare

4-5 min/side

145o on meat thermometer

 

 

 

 

Medium

6-7 min/side

160o on meat thermometer

Stew/shank

1-1½" thick

Braise

 

Fork tender

2-3 hrs

160o on meat thermometer

Short ribs

4" long, 2" thick

Braise

325o

Fork tender

1½-2½ hrs

160o on meat thermometer


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Pork

Item

Weight

Cooking Method

Cooking Temp.

Doneness

Time

Target Internal Temp.

Boston butt

3-6 lbs

Roast

350o

Medium

45 min/lb

160o on meat thermometer

 

 

 

 

Well-done

45 min/lb

170o on meat thermometer

Chops

¾" thick

Broil/grill

 

Medium

6-8 min/lb

160o on meat thermometer

 

 

 

 

Well-done

6-8 min/lb

170o on meat thermometer

Chops

1½" thick

Broil/grill

 

Medium

12-16 min/lb

160o on meat thermometer

 

 

 

 

Well-done

12-16 min/lb

170o on meat thermometer

Crown roast

4-6 lbs

Roast

350o

Medium

20-30 min/lb

160o on meat thermometer

 

 

 

 

Well-done

20-30 min/lb

170o on meat thermometer

Ground pork

½" thick patties

Grill/broil/ fry

 

 

8-10 min

At least 160o on meat thermometer

Leg (fresh ham)

5-8 lbs (half)

Roast

350o

Medium

35-40 min/lb

160o on meat thermometer

 

 

 

 

Well-done

35-40 min/lb

170o on meat thermometer

Leg (fresh ham)

12-16 lbs (whole)

Roast

350o

Medium

22-26 min/lb

160o on meat thermometer

 

 

 

 

Well-done

22-26 min/lb

170o on meat thermometer

Loin roast

2-5 lbs

Roast

350o

Medium

20-30 min/lb

160o on meat thermometer

 

 

 

 

Well-done

20-30 min/lb

170o on meat thermometer

Ribs           

 

Grill/broil

 

 

1½-2 hrs

 

 

 

Braise/stew/roast

 

 

1½-2½ hrs

 

Tenderloin

2-5 lbs

Roast

425-450o

Medium

20-30 min/lb

160o on meat thermometer

 

 

 

 

Well-done

20-30 min/lb

170o on meat thermometer


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Chicken

All chicken must be cooked to 165o, including ground.

Item

Weight

Cooking Method

Cooking Temp.

Time

Target Internal Temp.

Whole

3-4 lbs

Roast

350

75-90 min

165o on meat thermometer

 

 

Simmer

 

60-75 min

165o on meat thermometer

 

 

Grill

 

60-75 min

165o on meat thermometer

Breast halves, boneless

6-8 oz

Roast

350

30-40 min

165o on meat thermometer

 

 

Simmer

 

35-45 min

165o on meat thermometer

 

 

Grill

 

10-15 min/side

165o on meat thermometer

Breast halves, bone-in

4 oz

Roast

350

20-30 min

165o on meat thermometer

 

 

Simmer

 

25-30 min

165o on meat thermometer

 

 

Grill

 

6-8 min/side

165o on meat thermometer

Legs/thighs

4-8 oz

Roast

350

40-50 min

165o on meat thermometer

 

 

Simmer

 

40-50 min

165o on meat thermometer

 

 

Grill

 

10-15 min/side

165o on meat thermometer

Drumsticks

4 oz

Roast

350

35-45 min

165o on meat thermometer

 

 

Simmer

 

40-50 min

165o on meat thermometer

 

 

Grill

 

8-12 min/side

165o on meat thermometer

Wings

2-3 oz

Roast

350

30-40 min

165o on meat thermometer

 

 

Simmer

 

35-45 min

165o on meat thermometer

 

 

Grill

 

8-12 min/side

165o on meat thermometer



Turkey

For unstuffed birds, roast at 325o until internal temperature of meat is 165o.  For stuffed birds, roast at 325o until both stuffing and meat register 165o.  All turkey must be cooked to 165o including ground.

 

Unstuffed

Stuffed

4-6 lbs  (breast)

1½-2¼ hrs

------

6-8 lbs

2¼-3¼ hrs

3-3½ hrs

8-12 lbs

3¼-4 hrs

3½-4½ hrs

12-16 lbs

4-4½ hrs

4½-5½ hrs

16-20 lbs

4½-5 hrs

5½-6½ hrs

20-24 lbs

5-5½ hrs

6½-7 hrs

24-28 lbs

5½-6 hrs

7-8½ hrs


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Lamb

Item

Weight

Cooking Method

Cooking Temp.

Doneness

Time

Target Internal Temp.

Leg, bone-in

5-7 lbs

Roast

325o

Med Rare

20-25 min/lb

145o on meat thermometer

 

 

 

 

Medium

25-30 min/lb

160o on meat thermometer

 

 

 

 

Well-done

30-35 min/lb

170o on meat thermometer

Leg, bone-in

7-9 lbs

Roast

325o

Med Rare

15-20 min/lb

145o on meat thermometer

 

 

 

 

Medium

20-25 min/lb

160o on meat thermometer

 

 

 

 

Well-done

25-30 min/lb

170o on meat thermometer

Leg, boneless

4-7 lbs

Roast

325o

Med Rare

25-30 min/lb

145o on meat thermometer

 

 

 

 

Medium

30-35 min/lb

160o on meat thermometer

 

 

 

 

Well-done

35-40 min/lb

170o on meat thermometer

Shoulder roast/shank leg half

3-4 lbs

Roast

325 o

Med Rare

30-35 min/lb

145o on meat thermometer

 

 

 

 

Medium

40-45 min/lb

160o on meat thermometer

 

 

 

 

Well-done

45-50 min/lb

170o on meat thermometer

Cubes/kebabs

1-1½"

Broil/grill

 

 

8-12 min

160o on meat thermometer

Ground patties

½" thick

Broil/grill

 

 

5-8 min

160o on meat thermometer

Chops

1½" thick

Broil/grill

 

 

15-19 min

145o on meat thermometer

 

1" thick

Broil/grill

 

 

7-11 min

160o on meat thermometer

Leg steaks

¾" thick

Broil/grill

 

 

14-18 min

160o on meat thermometer

Stew meat

1-1½"thick

Braise

 

Fork tender

1½-2 hrs

160o on meat thermometer

Shanks

¾-1 lb

Braise

 

Fork tender

1½-2 hrs

160o on meat thermometer

Rolled breast

1½-2 lbs

Braise

325 o

Fork tender

1½-2 hrs

160o on meat thermometer

 

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