Filter
Top Products
19
Broiling Guidelines
Broiling is a dry heat cooking method that allows a restaurant quality
charbroiled flavor. Meat is exposed directly to the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distance from the heating element (specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turn meat and continue broiling to desired internal temperature.
4. Season, if desired.
Meat Cut
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak
¼
1
¼ to 1
1 to 1
¼
2 to 3
3 to 4
12 to 14
8 to 12
Rib Eye Steak
¾
1
1
½
½
½
to ¾
¾
to 1
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
Sirloin Steak
¾
1
1
½
1 to 1 ¾
1 ½ to 3
2
¼ to 4
2 to 3
3 to 4
4 to 5
10 to 15
16 to 21
21 to 25
Porterhouse Steak
¾
1
1
½
¾
to 1
1
½ to 2
2 to 3
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
Filet Mignon (Tenderloin)
¼ to ½
2 to 4 10 to 15
Flank Steak
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
1 to 1
½
2 to 3 12 to 14
Ground Beef Patties
160°F minimum
¾ to 1 1 3 to 4 10 to 15
PORK
Chops, bone in
¾
4 6 to 8
Chops, boneless
¾
4 6 to 8
Tenderloin
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
½ to 1
4 15 to 25
Kabobs 1 inch cubes
4 10 to 20
Lean Ground Pork Patties
Failing to cook the meat to this
temperature could result in
personal injury or illness.
½
4 8 to 10
LAMB
Loin Chops 1
3 to 4 10 to 15
Rib Chops 1
3 to 4 10 to 15
Sirloin Steaks 1
3 to 4 12 to 15
Top Round Steaks 1
3 to 4 12 to 15
Center Leg Steaks 1
3 to 4 15 to 20
Cubes for Kabobs
1
¼ pieces
3 to 4 10 to 15
Lamb Patties
Medium 160°F
Well Done 170°F
½
x 4 inches
¼
each
3 to 4 12
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.
Cooking (cont'd)