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Cooking
(cont’d)
Roasting Guidelines
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, non-metal pan.
3. Place roast in combination oven.
4. Remove roast and check internal temperature with a meat thermometer. DO NOT place roast inside combination
oven with thermometer.
5. Roast is done when 5° F below desired degree of finished internal temperature.
6. Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.
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 Approximate
Internal Oven Weight Cooking Time
Meat Cut Temperature Temperature (lbs.) (minutes)
BEEF
Boneless Rump Roast 325° F 4 to 6 25 to 30
Tip Roast 325° F 3
1
⁄2 to 4 30 to 40
Eye Round Roast 325° F 4 to 6 20 to 30
Tenderloin Roast 425° F 2 to 3 35 to 45
4 to 6 45 to 60
Rib Roast 325° F 4 to 6 26 to 42
6 to 8 23 to 35
Rib Eye Roast 350° F 4 to 6 18 to 24
PORK
Loin Roast, bone-in 350° F 3 to 5
Rib Roast, boneless 350° F 2 to 4
Tenderloin 450° F
1
⁄2 to 1
Ham bone-in, cook-before-eating 325° F 7 to 8
LAMB
Shoulder 325° F 3
1
⁄2 to 6 35 to 40
Rib Roast 375° F 1
1
⁄2 to 2
1
⁄2 30 to 35
Rib Crown Roast, not stuffed 375° F 2 to 3 25 to 30
Loin Roast 325° F 1
1
⁄4 to
3
⁄4 45 to 55
Leg, Frenched Style or 325° F 5 to 7 15 to 20
Half Shank 7 to 9 20 to 25
POULTRY (unstuffed)
Capon 325 to 350° F 4 to 8 20 to 30 mins./lb.
Cornish Hens, whole 325 to 350° F 1
1
⁄
4 to 1
1
⁄
2 50-60 mins. total
Duck, whole 325 to 350° F –––– 18 to 20 mins./lb.
Goose, whole 325 to 350° F –––– 20 to 25 mins./lb.
Pheasant, whole 325 to 350° F 2 30 mins./lb.
Quail, whole 325 to 350° F –––– 20 mins. total
Turkey 325° F 8 to 16 3
1
⁄
2 to 5
1
⁄
2 hrs.
Very Rare 130° F
Rare 140° F
Medium Rare 145° F
Medium 160° F
Well Done 170° F
Very Well Done 180° F
Medium Rare 150° F
Medium 160° F
Well Done 170° F
To reduce the risk of food-
borne illnesses, poultry must
be cooked to an internal tem-
perature of 180° F.
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.
20 minutes
per lb.