Meat Roasting Chart

MEAT CUT WEIGHT IN LBS. OVEN TEMP. MEAT THERM. DONENESS TOTAL TIME IN HRS.

Beef Standing . . . . .

. 3 Rib 6-8 300 140 Rare 2-3

. . 6-8 300 160 Medium 2 1/2-3

. . 6-8 300 170 Well 3-4

. 7 rib 20-25 250 125 Rare 4 1/2

. . 20-25 250 140 Medium 5

. . 20-25 250 150 Well 6

. Rolled Rib 6-7 300 140 Rare 3

. . 6-7 300 160 Medium 3 1/4

. . 6-7 300 170 Well 4

. . 16-18 250 150 Well 7-8

. Rump 5-7 300 140 Rare 2 1/2

. . 5-7 300 160 Medium 3

. . 5-7 300 170 Well 3 1/2

. Sirloin 4-6 300 140 Rare 2 1/2

. . 4-6 300 160 Medium 3

. . 4-6 300 170 Well 3 1/2

. Whole Round 50 250 140 Medium 10

. . 50 250 155 Well 11-12

. Whole Tenderloin 3-4 325 140 Rare 1 1/2

. . 3-4 325 160 Medium 2

. . 3-4 325 170 Well 2 1/4

Ham Whole 10-12 325 160 Well 3-3 1/2

. Whole 14-16 325 160 Well 4 1/4

. Half 6-8 325 160 Well 2 1/2

. Picnic 6-8 325 160 Well 3 1/2 - 4

Lamb Leg 6-7 300 170 Well 3-3 1/2

. Rolled 4-5 300 170 Well 2 1/2-3

. Shoulder 4-5 300 170 Well 2 1/2-3

Pork Leg 6-8 350 185 Well 4-4 1/2

. Leg 10-12 350 185 Well 6-7

. Leg 12-14 350 185 Well 7-7 1/2

. Loin 4-5 350 185 Well 3

. Loin 8-10 350 185 Well 4

Veal Leg 7-8 325 180 Well 3-3 1/2

. Leg 14-16 325 180 Well 5-6

. Loin 4-5 325 180 Well 2 1/2-3

. Rack (4-6 ribs) 2 1/2-3 325 180 Well 1 1/2-1 3/4

. Rolled Shoulder 5 325 180 Well 3 1/2-4

. Shoulder 9-10 325 180 Well 6-7

. Shoulder 7 325 180 Well 3-4

. Shoulder 12-13 325 180 Well 5-5 1/2

. Whole Round 20 325 180 Well 6 1/2

Poultry Chicken 4-5 325 190 . 3-3 1/2

. Duck (domestic) 4-5 325 190 . 3

. Goose (domestic) 8-10 325 190 . 4-4 1/2

. Turkey 6-8 325 190 . 3 1/2-4 1/2

. Turkey 8-10 325 190 . 4-4 1/2

. Turkey 10-12 325 190 . 4 1/2-5

. Turkey 12-14 325 190 . 5-5 1/4

. Turkey 14-16 325 190 . 5 1/4-6

. Turkey 16-18 325 190 . 6-6 1/2

. Turkey 18-20 325 190 . 6 1/2-7 1/2

. Turkey 20-24 325 190 . 7 1/2 - 9

MEAT	CUT	WEIGHT IN LBS.	OVEN TEMP.	MEAT THERM.	DONENESS	TOTAL TIME IN HRS.
Beef	Standing	.	.	.	.	.
.	3 Rib	6-8	300	140	Rare	2-3
.	.	6-8	300	160	Medium	2 1/2-3
.	.	6-8	300	170	Well	3-4
.	7 rib	20-25	250	125	Rare	4 1/2
.	.	20-25	250	140	Medium	5
.	.	20-25	250	150	Well	6
.	Rolled Rib	6-7	300	140	Rare	3
.	.	6-7	300	160	Medium	3 1/4
.	.	6-7	300	170	Well	4
.	.	16-18	250	150	Well	7-8
.	Rump	5-7	300	140	Rare	2 1/2
.	.	5-7	300	160	Medium	3
.	.	5-7	300	170	Well	3 1/2
.	Sirloin	4-6	300	140	Rare	2 1/2
.	.	4-6	300	160	Medium	3
.	.	4-6	300	170	Well	3 1/2
.	Whole Round	50	250	140	Medium	10
.	.	50	250	155	Well	11-12
.	Whole Tenderloin	3-4	325	140	Rare	1 1/2
.	.	3-4	325	160	Medium	2
.	.	3-4	325	170	Well	2 1/4
Ham	Whole	10-12	325	160	Well	3-3 1/2
.	Whole	14-16	325	160	Well	4 1/4
.	Half	6-8	325	160	Well	2 1/2
.	Picnic	6-8	325	160	Well	3 1/2 - 4
Lamb	Leg	6-7	300	170	Well	3-3 1/2
.	Rolled	4-5	300	170	Well	2 1/2-3
.	Shoulder	4-5	300	170	Well	2 1/2-3
Pork	Leg	6-8	350	185	Well	4-4 1/2
.	Leg	10-12	350	185	Well	6-7
.	Leg	12-14	350	185	Well	7-7 1/2
.	Loin	4-5	350	185	Well	3
.	Loin	8-10	350	185	Well	4
Veal	Leg	7-8	325	180	Well	3-3 1/2
.	Leg	14-16	325	180	Well	5-6
.	Loin	4-5	325	180	Well	2 1/2-3
.	Rack (4-6 ribs)	2 1/2-3	325	180	Well	1 1/2-1 3/4
.	Rolled Shoulder	5	325	180	Well	3 1/2-4
.	Shoulder	9-10	325	180	Well	6-7
.	Shoulder	7	325	180	Well	3-4
.	Shoulder	12-13	325	180	Well	5-5 1/2
.	Whole Round	20	325	180	Well	6 1/2
Poultry	Chicken	4-5	325	190	.	3-3 1/2
.	Duck (domestic)	4-5	325	190	.	3
.	Goose (domestic)	8-10	325	190	.	4-4 1/2
.	Turkey	6-8	325	190	.	3 1/2-4 1/2
.	Turkey	8-10	325	190	.	4-4 1/2
.	Turkey	10-12	325	190	.	4 1/2-5
.	Turkey	12-14	325	190	.	5-5 1/4
.	Turkey	14-16	325	190	.	5 1/4-6
.	Turkey	16-18	325	190	.	6-6 1/2
.	Turkey	18-20	325	190	.	6 1/2-7 1/2
.	Turkey	20-24	325	190	.	7 1/2 - 9