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OVEN USE
Roasting is the method for cooking large, tender cuts of
basted naturally, eliminating the need for additional
meat uncovered, without adding moisture. Most meats are
basting.
roasted at 325°F. It is not necessary to preheat the oven.
Place the roasting pan on either of the two lowest rack
The cooking time is determined by the weight of the meat
positions,
and the desired aloneness. For more accurate t'esults, use
a meat thermometer. Insert it so the tip is in the centerof
Use tender cuts of meat weighing three pounds or more.
the thickest part of the meat, It should not touch fat or
Some good choices are: Beef rib, ribeye, top round, high
bone.
quality tip and rump roast, pork loin roast, leg of lamb,
veal shoulder roast and cured or smoked hams.
Remove the roast from the oven when the thermometer
registers the desired internal temperature.
Season meat, if desired, either before or after roasting.
I
Rub into the surface of the roast if added before cooking.
NOTE,: For more information about food safety, call
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USD_s Meat & Poultry Hotline at 1-800-535-4555. For [
Place the meat fat-side-up on a rack in a shallow roasting
cooking information call or write to the National Cattle- ]
pan. Placing the meat on a rack holds it out of the
men's Beef Association, 444 North Michigan Avenue,
drippings, thus allowing better heat circulation for even
Chicago, Illinois 60611, or call 1-800-368-3138.
cooking. As the fat on top of the roast melts, the meat is
Approximate
Oven
Approximate*
Weight
Temperature
Internal
RoastingTime
Cut of Meat
(pounds)
in °F
Temperature
(min. per lb.)
Beef
Rib Roast (cut-side-down)
4 to 8
325°F
145°F (medium/rare)
25 - 35
160°F (medium)
30 - 35
Rib Eye Roast
4 to 6
350°F
145°F (medium/rare)
25 - 35
160°F(medium)
30 - 35
Loin TenderloinRoast
2 to 3
400°F
145°F (medium/rare)
20 - 30
Pork, Fresh
Shou{derBlade Roast,(boneless)
4 to 6
325°F
160°F
35 - 45
Shoulder Blade Roast
4 to 6
325°F
160°F
30 - 40
Loin Blade or Sirloin Roast
3 to 4
325°F
160°F
35 - 40
Boneless Pork Loin
6 to 8
325°F
160°F
25 - 35
Pork, Smoked
Ham, Half (fullycooked)**
5 to 7
325°F
140°F
25 - 35
Ham, Half (cook-before-eating)
5 to 7
325°F
140°F
35 - 45
Poultry
Turkey, unstuffed***
12 to 16
325°F
180°-185°F
18 - 20
16 to 20
325°F
180°-185°F
16 - 18
20 to 24
325°F
180°-185°F
14 - 16
Turkey, Breast
3 to 8
325°F
180°F
30 - 40
Chicken, Fryer
2 lj2 to 3 1/2
350-375 °
180°F
20 - 25
Chicken, Roaster
_
4 to 6
350-375°F
180°F
20 - 25
Lamb
Leg (boneless)
2 to 3
325°F
160°F
35 - 40
170°F
40 - 45
Whole Leg
5 to 7
325°F
160°F
30 - 35
* Cooking timesare approximateand may vary depending on the shape of the roast.A meat thermometer is the most accurate way
to determinedoneness.
** Add water and follow package directions.
*** Stuffed turkeyrequires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
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