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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
BEEF
Boneless Rump Roast
Tip Roast
Eye Round Roast
Tenderloin Roast
Rib Roast
Rib Eye Roast
PORK
Loin Roast, bone-in
Rib Roast, boneless
Tenderloin
Ham bone-in, cook-before-eating
LAMB
Shoulder
Rib Roast
Rib Crown Roast, not stuffed
Loin Roast
Leg, Frenched Style or Half Shank
POULTRY (unstuffed)
Capon
Cornish Hens, whole
Duck, whole
Goose, whole
Pheasant, whole
Quail, whole
Turkey
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.
Recommended Internal Temperature
Very Rare
Rare
Medium Rare
Medium
Well Done
Very Well Done
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.
Medium-Rare
Medium
Well Done
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
Oven
Temperature
325°F
130°F
325°F
140°F
325°F
145°F
425°F
160°F
170°F
325°F
180°F
350°F
350°F
350°F
450°F
325°F
325°F
375°F
150°F
160°F
375°F
170°F
325°F
325°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325°F
Approximate
Weight
Cooking Time
(pounds)
(minutes)
4 to 6
25 to 30
½
30 to 40
3
to 4
4 to 6
20 to 30
2 to 3
35 to 45
4 to 6
45 to 60
4 to 6
26 to 42
6 to 8
23 to 35
4 to 6
18 to 24
3 to 5
2 to 4
20 minutes
per pound
½
to 1
7 to 8
½
35 to 40
3
to 6
½
½
30 to 35
1
– 2
2 to 3
25 to 30
¼
¾
45 to 55
1
to 1
5 to 7
15 to 20
7 to 9
20 to 25
4 to 8
20 to 30 min/lb.
¼
½
50 to 60 total
1
to 1
18-20 min/lb.
20 to 25 min/lb.
2
30 min/lb.
—
20 minutes total
8 to 16
3 ½ to 5 ½ hours
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