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APPROXIMATE BEEF COOKING TIMES (°F)Click here to view a video on how to cook the perfect steak. We Only Sell Products That We Use - So YOU Only Buy The BEST Products!Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
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TYPE OF BEEF | SIZE | COOKING METHOD | COOKING TIME | INTERNAL TEMPERATURE |
|---|
| 4 to 6 lbs. | Roast 325° | 23-25 min./lb.
27-30 min./lb.
32-34 min./lb. | Medium rare 145°
Medium 160°
Well done 170° | Rib Roast,
boneless rolled | 4 to 6 lbs. | Roast 325° | Add 5-8 min./lb. to times above | Same as above | | 3 to 4 lbs. | *Braise 325° | 2 to 3 hours | Medium 160° | | 2½ to 4 lbs. | Roast 325° | 30-35 min./lb.
35-40 min./lb. | Medium rare 145°
Medium 160° | | 4 to 6 lbs.
2 to 3 lbs. | Roast 425° | 45-60 min. total
35-45 min. total | Medium rare 145°
Medium 160° | Steaks | ¾" thick | Broil/Grill | 4-5 min. per side
6-7 min. per side | Medium rare 145°
Medium 160° | Stew or Shank
Cross Cuts | 1 to
1½"thick | Cover with liquid; simmer | 2 to 3 hours | Medium 160° | | 4" long and 2" thick | *Braise 325° | 1½ to 2 ½ hours | Medium160° |  Meat Smoking and Smokehouse Design Book for ONLY $24.97 - Shipped FREE in the U.S.! 308 Pages Long |
Photographic Guide to the Doneness of Beef Steaks It's the official time to drag out the grill, burn some meat, drink some drinks, chase kids around
and have a great time with friends and family in the backyard.
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Shipped FREE by USPS Priority Mail! Average shipping time is ONLY 2 - 3 days anywhere in the U.S. We have a FREE PDF article on "Recommended Cooking Times and Methods for Beef". To view it, just click here.
If you would rather download the FREE PDF "Recommended Cooking Times and Methods for Beef" article and save it to your computer, just right click here., and choose "Save Target As"  You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.
| Click Here for temperature charts, with photographs, for doneness of beef steaks. These are Internal Temperature readings. Insert thermometer in thickest part of the steak, making sure not to touch the bone. View the PDF Article below to learn how to use a meat thermometer correctly!
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We have a FREE PDF article on "How To Use A Meat Thermometer". To view it, just click here.
If you would rather download the FREE PDF "How To Use A Meat Thermometer" article and save it to your computer, just right click here., and choose "Save Target As" You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.
| Cooking Frozen BeefBeef may be cooked frozen or defrosted. Defrosted beef should be cooked as a fresh cut; but allow additional cooking time. Frozen roasts require 1/3 to 1/2 more time for cooking. Cooking time for frozen steaks and patties varies according to surface area, thickness, and broiling temperature. Frozen cuts should be broiled farther from the heat so they do not brown too quickly. To braise frozen pot roasts, allow approximately the same cooking time as for defrosted cuts. Defrosting BeefFrozen beef my be defrosted before or during cooking. It should be defrosted in the original wrapping in the refrigerator. Defrosting meat at room temperature is not a recommended procedure. The following is a timetable for defrosting frozen beef in a refrigerator:
Large roast 4-7 hours (per pound)
Small roast 3-5 hours (per pound)
Steak, one-inch thick 12-14 hours
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| Steak Lovers Cookbook Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. The book is divided into sections devoted to the various cuts of beef, beginning with the tenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck. |
Tips for Cooking Any Steak To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired. For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium. Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F. Keep in mind that overcooking causes greater shrinkage and decreased tenderness. Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.
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Here's a guide to help you cook your dishes to perfection. It's important to make sure your food is the proper temperature inside and out. Use the following temperature guide to see if your food is thoroughly cooked. |
Print this page. Last Updated: Tuesday, April 22, 2008 03:03 PM |
