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Temeratures and Cooking Times
for Pork and Beef
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Pork and Beef Cooking Times and Temperatures

Note: Always use a meat thermometer to make sure you have achieved appropriate doneness. Also notice that you will be removing the meat before its doneness temperature as the internal temperature will continue to go up when the meat is resting.

Cut of Meat

Weight in pounds

Approx. total cooking time in hours (unless otherwise noted)
Remove from heat when Internal temperature reaches
Final doneness temperature
(after resting time, see below name of cut for resting times)

Beef

Rib Eye Roast
(boneless)
Roast at 350ºF.
Let rest 10 to 15 min.

3 to 4


4 to 6


6 to 8
1 1/2 to 2
1 3/4 to 2

2 to 2 1/2
2 to 2/1/4

2 1/2 to 2/3/4
135ºF
150ºF

135ºF
150ºF

135ºF
150ºF
145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

Rib Roast
(bone-in)
Roast at 350ºF.
Let rest 20 to 15 min.

4 to 6
(2 ribs)

6 to 8
(2 to 4 ribs)

8 to 10
(4 to 5 ribs)
1 1/2 to 2
1 3/4 to 2

2 to 2 1/2
2 to 2/1/4

2 1/2 to 2/3/4
135ºF
150ºF

135ºF
150ºF

135ºF
150ºF
145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

Tenderloin Roast
Roast at 425ºF.
Let rest 10 to 15 min.

2 to 3


4 to 5


35 to 40 min.
45 to 50 min.

50 to 60 min.
60 to 70 min.
135ºF
150ºF

135ºF
150ºF


145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

Tri-Tip Roast Roast at 425ºF.
Let rest 10 to 15 min.

1 1/2 to 2 30 to 40 min.
40 to 45 min.
135ºF
150ºF
145ºF medium-rare
160ºF medium

Round Tip Roast
Roast at 325ºF.
Let rest 10 to 15 min.

3 to 4


4 to 6


6 to 8
1 3/4 to 2
2 1/4 to 2 1/2

2 to 2 1/2
2 1/2 to 3

2 1/2 to 3
3 to 3 1/2
140ºF
155ºF

140ºF
155ºF

140ºF
155ºF
145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

145ºF medium-rare
160ºF medium

Rump Roast
Roast at 325ºF.
Let rest 20 to 15 min.

3 to 4 1 1/2 to 2
135ºF 145ºF medium-rare

Bottom Round Roast
Roast at 325ºF.
Let rest 10 to 15 min.

3 to 4


1 1/2 to 2
135ºF 145ºF medium-rare

Eye Round Roast
Roast at 325ºF.
Let rest 20 to 15 min.

2 to 3 1 1/2 to 1 3/4
135ºF 145ºF medium-rare

Brisket, Fresh
Bake at 325ºF.
Let stand 10 to 15 min.

2 1/2 to 4 2 1/2 to 3 (partially cover with liquid to cook)
  170ºF well done

Brisket, Corned
Bake at 325ºF.
Let stand 10 to 15 min.

2 1/2 to 3 1/2
3 1/2 to 5
2 1/2 to 3 1/2
3 1/2 to 4 1/2
Follow package directions. 170ºF well done; follow package directions.

Pork

Loin Roast
(bone-in or boneless)
Roast at 325ºF.
2 to 5 20 min. per pound 145ºF Let rest at least 3 min..
Crown Roast
Roast at 325ºF.
6 to 10 20 min. per pound 145ºF Let rest at least 3 min..
Shoulder Roast/Butt
Roast at 325ºF.
3 to 6 20 min. per pound 145ºF Let rest at least 3 min..
Ribs (back, spareribs)
Roast at 325ºF.
  Cover and cook 1 hour 15 min., uncover and cook 45 min. longer. Tender No resting time
Ribs (country-style)
Roast at 350ºF.
  Cover and cook 1 hour 15 min., uncover and cook 45 min. longer. Tender No resting time
Tenderloin
Roast at 425º F to 450º
  3/4 to 1 hour per pound 145ºF Let rest at least 3 min.
Fresh Uncured Ham, Cook Before Eating (bone-in)
Roast at 325ºF.
  15 to 20 min. per pound 145ºF Let rest at least 3 min.

Chicken

Cut

Internal Temperature

Approx. Roasting Time (350°F)

Approx. Grilling Time

Bone in , leg quarters
4-8 oz. each
170 degrees F. 40-50 minutes 10-15 minutes/side
Bone in, thigh
5-7 oz. each
170 degrees F. 30-40 minutes 10-15 minutes/side
Boneless, thigh
3 oz. each
160 degrees F. 20-30 minutes 6-8 minutes/side
Bone in, breast
6-8 oz. each
170 degrees F. 30-40 minutes 10-15 minutes/side
Boneless, breast
4 oz. each
160 degrees F. 20-30 minutes 6-8 minutes/side

Whole Chicken
3-5 lb. broiler
6-8 lb. roaster

180 degrees F. 1 1/4 - 1 1/2 hours - broiler)  
1 1/2 - 2 1/4 hours - roaster)

1 1/2 - 2 1/2 hours
on revolving spit

Patty, ground chicken
6 oz. each
165 degrees F. 20-30 minutes 10-15 minutes/side

 

 

 
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