How to Roast After cooking, remove meat from the oven and
Roasting is the cooking of tender cuts of meat let stand 15 to 20 minutes for easier carving.
with dry heat. No water is added nor is the Rare or medimn rare meats should be removed
cooking utensil covered. Searing is um_ecessary, from the oven when the internal temperature is
If desired, season meat with salt and pepper. 5 to 10 ° less than the final desired temperature
since meat will continue to cook slightly while
Check weight of meat and place meat fat-side-up standing.
on a rack in a shallow roasting pan.
Frozen meat may be cooked in the same way as
Place oven rack in one of the two bottom rack fresh meat if the meat is thawed first. It is also
positions before oven is turned on. Preheating is possible, however, to cook meat from the frozen
unnecessary for roasting meats, state. Follow the same roasting instructions but
Meats are roasted at 325°F generally (except increase cooking time approximately 10 to 25
tenderloin, 425°F and smaller poultry at 375°F minutes per pound. When using frozen
to 400°F). packaged meat, follow package directions.
Cooking time is determined by the weight of the Frozen poultry should always be thawed before
meat and the desired doneness. Use the chart cooking except when package directions
given below as a guide in determining cooking recommend cooking from the frozen state such
times. For the most accurate results, use a meat as for frozen turkey rolls. Do not refreeze
thermometer. Insert the thermometer so the tip meats that have not been cooked first.
is in the center of the thickest part of the meat
and is not touching bone or fat.
Roasting Chart
Approximate Internal Cooking
Cut of Meat Weight Temp. Temp. Time
Beef
Standing Rib 6-8 Ibs. 140°F (rare) 23-2.5 min.Ab.
160°F (medium) 300-325°F 27-30 min./lb.
170°F (well done) 32-35 min./lb.
4-6 lbs. 140°F (rare) 26-32 min./lb.
160°F (medium) 300-325°F 34-38 min./lb.
I70°F (well done) 40-42 min./lb.
Roiled Rib 5-7 lbs. 140°F (rare) 32 min./lb.
I60°F (medium) 300-325°F 38 min./Ib.
170°F (well done) 48 min./lb.
Rib Eye 4-6 Ibs. 140°F (rare) 18-20 min./lb.
160°F (medium) 350°F 20-22 min./lb.
170°F (well done) 22-24 min./Ib.
Tenderloin, 4-6 lb.s 140°F (rare) 425°F 40-60 rains.
Whole (total time)
2-3 lbs. I40°F (rare) 425°F 45-50 rain.
(total time)
Sirloin Tip 3-4 ]bs. 140-170°F 325-350°F 35-40 min./lb.
(high quality) 6-8 lbs. 140-I70°F 30-35 min./lb.
Rolled Rump 4-6 lbs. I50-170°F 325-350°F 25-30 min./lb.
(high quality)
Pork Loin
Center 3-5 lbs. 160°F Throughout 325°F 30-35 min./lb.
Half 5-7 lbs. 160°F Throughout 35-40 min./lb.
Lamb, Leg 5-9 lbs. 160°F (medium) 325°F 25-30 min./lb.
170-180°F (well) 30-35 min./lb.
PAGE 11
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