Food Safety for Consumers

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DATCP main number: 608-224-5012

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	325^o	Medium Rare	23-25 min/lb	145^oon meat thermometer
				Medium	27-30 min/lb	160^oon meat thermometer
				Well-done	32-34 min/lb	170^oon meat thermometer
Rib roast, boneless	4-6 lbs	Roast	325^o	Medium Rare	28-33 min/lb	145^oon meat thermometer
				Medium	32-38 min/lb	160^oon meat thermometer
				Well-done	37-42 min/lb	170^oon meat thermometer
Chuck roast/brisket	3-4 lbs	Braise	325^o	Fork tender	2-3 hours	160^o on meat thermometer
Ground beef						160^oon meat thermometer
Round/rump roast	2½-4 lbs	Roast	325^o	Medium Rare	28-33 min/lb	145^oon meat thermometer
				Medium	32-38 min/lb	160^oon meat thermometer
				Well-done	37-42 min/lb	170^oon meat thermometer
Tenderloin, whole	4-6 lbs.	Roast	425^o	Medium rare	45-60 min	145^o on meat thermometer
Tenderloin, half	2-3 lbs	Roast	425^o	Medium	35-45 min	160^oon meat thermometer
Steaks	¾" thick	Broil/grill		Medium rare	4-5 min/side	145^o on meat thermometer
				Medium	6-7 min/side	160^oon meat thermometer
Stew/shank	1-1½" thick	Braise		Fork tender	2-3 hrs	160^oon meat thermometer
Short ribs	4" long, 2" thick	Braise	325^o	Fork tender	1½-2½ hrs	160^oon meat thermometer

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Pork

Item	Weight	Cooking Method	Cooking Temp.	Doneness	Time	Target Internal Temp.
Boston butt	3-6 lbs	Roast	350^o	Medium	45 min/lb	160^oon meat thermometer
				Well-done	45 min/lb	170^o on meat thermometer
Chops	¾" thick	Broil/grill		Medium	6-8 min/lb	160^oon meat thermometer
				Well-done	6-8 min/lb	170^o on meat thermometer
Chops	1½" thick	Broil/grill		Medium	12-16 min/lb	160^oon meat thermometer
				Well-done	12-16 min/lb	170^o on meat thermometer
Crown roast	4-6 lbs	Roast	350^o	Medium	20-30 min/lb	160^oon meat thermometer
				Well-done	20-30 min/lb	170^o on meat thermometer
Ground pork	½" thick patties	Grill/broil/ fry			8-10 min	At least 160^oon meat thermometer
Leg (fresh ham)	5-8 lbs (half)	Roast	350^o	Medium	35-40 min/lb	160^oon meat thermometer
				Well-done	35-40 min/lb	170^o on meat thermometer
Leg (fresh ham)	12-16 lbs (whole)	Roast	350^o	Medium	22-26 min/lb	160^oon meat thermometer
				Well-done	22-26 min/lb	170^o on meat thermometer
Loin roast	2-5 lbs	Roast	350^o	Medium	20-30 min/lb	160^oon meat thermometer
				Well-done	20-30 min/lb	170^o on meat thermometer
Ribs		Grill/broil			1½-2 hrs
		Braise/stew/roast			1½-2½ hrs
Tenderloin	2-5 lbs	Roast	425-450^o	Medium	20-30 min/lb	160^oon meat thermometer
				Well-done	20-30 min/lb	170^o on meat thermometer

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Chicken

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

Item	Weight	Cooking Method	Cooking Temp.	Time	Target Internal Temp.
Whole	3-4 lbs	Roast	350	75-90 min	165^oon meat thermometer
		Simmer		60-75 min	165^oon meat thermometer
		Grill		60-75 min	165^oon meat thermometer
Breast halves, boneless	6-8 oz	Roast	350	30-40 min	165^oon meat thermometer
		Simmer		35-45 min	165^oon meat thermometer
		Grill		10-15 min/side	165^oon meat thermometer
Breast halves, bone-in	4 oz	Roast	350	20-30 min	165^oon meat thermometer
		Simmer		25-30 min	165^oon meat thermometer
		Grill		6-8 min/side	165^oon meat thermometer
Legs/thighs	4-8 oz	Roast	350	40-50 min	165^oon meat thermometer
		Simmer		40-50 min	165^oon meat thermometer
		Grill		10-15 min/side	165^oon meat thermometer
Drumsticks	4 oz	Roast	350	35-45 min	165^oon meat thermometer
		Simmer		40-50 min	165^oon meat thermometer
		Grill		8-12 min/side	165^oon meat thermometer
Wings	2-3 oz	Roast	350	30-40 min	165^oon meat thermometer
		Simmer		35-45 min	165^oon meat thermometer
		Grill		8-12 min/side	165^oon meat thermometer

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Turkey

For unstuffed birds, roast at 325^o until internal temperature of meat is 165^o. For stuffed birds, roast at 325^o until both stuffing and meat register 165^o. All turkey must be cooked to 165^o 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	325^o	Med Rare	20-25 min/lb	145^o on meat thermometer
				Medium	25-30 min/lb	160^oon meat thermometer
				Well-done	30-35 min/lb	170^o on meat thermometer
Leg, bone-in	7-9 lbs	Roast	325^o	Med Rare	15-20 min/lb	145^o on meat thermometer
				Medium	20-25 min/lb	160^oon meat thermometer
				Well-done	25-30 min/lb	170^o on meat thermometer
Leg, boneless	4-7 lbs	Roast	325^o	Med Rare	25-30 min/lb	145^o on meat thermometer
				Medium	30-35 min/lb	160^oon meat thermometer
				Well-done	35-40 min/lb	170^o on meat thermometer
Shoulder roast/shank leg half	3-4 lbs	Roast	325^o	Med Rare	30-35 min/lb	145^o on meat thermometer
				Medium	40-45 min/lb	160^oon meat thermometer
				Well-done	45-50 min/lb	170^o on meat thermometer
Cubes/kebabs	1-1½"	Broil/grill			8-12 min	160^oon meat thermometer
Ground patties	½" thick	Broil/grill			5-8 min	160^oon meat thermometer
Chops	1½" thick	Broil/grill			15-19 min	145^o on meat thermometer
	1" thick	Broil/grill			7-11 min	160^o on meat thermometer
Leg steaks	¾" thick	Broil/grill			14-18 min	160^oon meat thermometer
Stew meat	1-1½"thick	Braise		Fork tender	1½-2 hrs	160^o on meat thermometer
Shanks	¾-1 lb	Braise		Fork tender	1½-2 hrs	160^o on meat thermometer
Rolled breast	1½-2 lbs	Braise	325^o	Fork tender	1½-2 hrs	160^o on meat thermometer

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Wisconsin Department of Agriculture, Trade and Consumer Protection

DATCP provides services to educate, inform, and protect Wisconsin consumers.

DATCP licenses individuals, business and locations to protect human and animal health, the environment, and consumers.

DATCP regulates and helps develop agribusinesses including farms, and also regulates some other businesses to protect consumers.

Wisconsin farms produce milk, livestock, grain, vegetables, poultry and many other agricultural products.

DATCP protects food safety in processing, sales and storage, and promotes Wisconsin foods.

DATCP houses the State Veterinarian’s office, with authority for disease surveillance and control.

DATCP provides services to educate, regulate and protect our land and water resources.

DATCP works to protect plants and crops from harmful insects and disease.

DATCP works to assure safe food, healthy people, animals, plants and environment, vibrant agriculture and fair business practices.

Food Safety for Consumers

Meat Cooking Times

Beef

Pork

Chicken

Turkey

Lamb

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