Beef Cooking Time Charts

For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 F on a meat thermometer. However, whole muscle meats such as steaks and roasts may be cooked to 145 F (medium rare), 160 F (medium), 170 F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.

Times are based on beef at refrigerator temperature (40 F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of beef.







Rib Roast, bone in

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

Chuck Roast, Brisket

3 to 4 lbs.

*Braise 325

2 to 3 hours

Medium 160

Round or Rump Roast

2 to 4 lbs.

Roast 325

30-35 min./lb.
35-40 min./lb.

Medium rare 145
Medium 160

Tenderloin, whole

4 to 6 lbs.
2 to 3 lbs.

 Roast 425

45-60 min. total
35-45 min. total

Medium rare 145
Medium 160


" thick


4-5 min. per side
6-7 min. per side

Medium rare 145
Medium 160

Stew or Shank Cross Cuts

1 to 1"thick

Cover with liquid; simmer

2 to 3 hours

Medium 160

Short Ribs

4" long and 2" thick

*Braise 325

1 to 2 hours


*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Notebook Size Meat Charts

  • Be prepared and knowledgeable the next time you're at    
    the Grocery Store Meat Department!

  • A Handy Tool for Deciding How to Cook the Different
    Beef Cuts!

  • These Charts Are A Handy Beef Cutting
    Reference Chart!

  •     A Great Visual Aid to Cutting Beef! 

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We have a FREE PDF article on "Recommended Cooking Times and Methods for Beef".  To view it, just click here.

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The BEST way to determine doneness of your beef is to use a high quality meat thermometer.  The following web page from the USDA tells everything you need to know about meat thermometers!

If you are interested in purchasing a high quality thermometer, we sell the exact same thermometer we use here at the Jackson Frozen Food Locker meat processing plant in our commercial smokehouse.  Just click here to learn more!

The ONLY way to know food has been cooked to a safe internal temperature is to use a meat thermometer!

Tips for Cooking Any Steak

 Turn your steak when the meat juices start to bubble up through the meat to the top of the 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: 120F to 125F for rare; 130F to 135F. for medium rare and 140F to 145F 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 155F and well done 160F. Keep in mind that overcooking causes greater shrinkage and decreased tenderness.

Other Temperature Charts on Ask The Meatman:
Beef Cooking Times

Deer Cooking Times
Pork Cooking Times

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Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub) is our most popular shake-on seasoning.

Click here to go to Prime Steak and Beefburger Ordering Page. This seasoning was formerly known as Meyers Roast Beef RubClick here to go to Southwest Chipotle Ordering PageClick here to go to Smokehouse BBQ Ordering PageClick here to go to Roast Pork and Chop Ordering PageClick here to go to Salad and Greens Ordering PageClick here to go to Pepper and Garlic Steak Ordering PageClick here to go to Old Fashioned BBQ Ordering PageClick here to go to Rotisserie and Oven Roast Ordering PageClick here to go to Lemon Pepper Ordering Page

Last Updated:  Friday, March 09, 2012 05:42 PM