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Meat Cooking Chart ~ How Long and at What Temperature You Should Cook Meat

Updated on May 07, 2011

Are you tired of the guesswork when it comes to cooking meat? Do you ever worry about your family's health and fear that maybe your meat has been undercooked? Maybe you try to remedy the situation and overcook your meat so that it will be safe but then no one likes it.

With this handy guide you can cook meat without the worry. It's easy to use and will make your cooking more enjoyable and your meals even tastier!

BELOW YOU WILL FIND 5 DIFFERENT GUIDES FOR COOKING MEAT IN VARIOUS WAYS:

  • GUIDE TO ROASTING
  • GUIDE TO BROILING
  • GUIDE TO STEWING
  • GUIDE TO SIMMERING (IN WATER)
  • GUIDE TO BRAISING

~ GUIDE TO ROASTING ~

*FRESH PORK*

Rib and loin.... Weight ~ 3-7 lbs. Cook at 325° for 30-40 minutes per pound and/or until the internal temperature reaches 175°F

Leg..... Weight 5 lbs. Cook at 325° for 25-30 minutes per pound and/or until the internal temperature reaches 170°F

Picnic shoulder..... Weight 5-10 lbs. Cook at 325° for 40 minutes per pound and/ or until the internal temperature reaches 175°F

Shoulder, butt..... Weight 3-10 lbs. Cook at 325° for 40-50 minutes per pound and/or until the internal temperature reaches 170°F

Boned and rolled shoulder....Weight 3-6 lbs. Cook at 325° for 60 minutes per pound and/or until the internal temperature reaches 170°F

*SMOKED PORK*

Shoulder and picnic hams....Weight 5 lbs. Cook at 325° for 30-40 minutes per pound and/or until the internal temperature reaches 170°F.......Weight 8 lbs. Cook 30-40 minutes per pound and/or until the internal temperature reaches 175° F

Boneless butt.....Weight 2 lbs. Cook at 325° for 40 minutes per pound and/or until the internal temperature reaches 180° F......Weight 4 lbs. Cook at 325° for 25 minutes per pound and/or until the internal temperature reaches 170°F

Ham.....Weight 12-20 lbs. Cook at 325° for 16-18 minutes per pound and/or until the internal temperature reaches 170°F........ Weight under 10 lbs. Cook at 325° for 20 minutes per pound and/or until the internal temperature reaches 175°F.....For half hams. Cook at 325° for 25 minutes per pound and/or until the internal temperature reaches 170°F

*BEEF*

Standing ribs -

- RARE....Weight 3-7 lbs. Cook at 325° for 25 minutes per pound and/or until the internal temperature reaches 135°F

- MEDIUM....Weight 3-7 lbs. Cook at 325° for 30 minutes per pound and/or until the internal temperature reaches 165°F

- WELL DONE...Weight 3-7 lbs. Cook at 325° for 35 minutes per pound and/or until the internal temperature reaches 170°F

FOR ROLLED AND BONED ROASTS, INCREASE COOKING TIME 5 TO 12 MINUTES.

*VEAL*

Loin.....Weight 4-6 lbs. Cook at 325° for 35 minutes per pound and/or until the internal temperature reaches 175°F

Leg....Weight 5-10 lbs. Cook at 325° for 35 minutes per pound and/or until the internal temperature reaches 175°F

Boneless shoulder.....Weight 4-10 lbs. Cook at 325° for 45 minutes per pound and/or until the internal temperature reaches 175°F

*LAMB*

Shoulder

- WELL DONE...Weight 4-10 lbs. Cook at 325° for 4o minutes per pound and/or until the internal temperature reaches 190°F

- Boned and rolled....Weight 3-6 lbs. Cook at 325° for 40 minutes per pound and/or until the internal temperature reaches 182°F

Leg

- MEDIUM.....Weight 5-10 lbs. Cook at 325° for 40 minutes per pound and/or until the internal temperature reaches 175°F

- WELL DONE....Weight 3-6 lbs. Cook at 325° for 40-50 minutes per pound and/or until the internal temperature reaches 182°F

Crown

- WELL DONE....Weight 3-6 lbs. Cook at 325° for 40-50 minutes per pound and/or until the interbal temperature reaches 182°F

*POULTRY*

Chicken......Weight 3-5 lbs. Cook at 325° for 40 minutes per pound and/or until the internal temperature reaches 170°F......Stuffed: Weight over 5 lbs. Cook at 325° for 30 minutes per pound and/or until the internal temperature reaches 170°F

Turkey.....Weight 8-12 lbs. Cook at 325° for 20 minutes per pound and/or until the internal temperature reaches 175°........Weight 18-20 lbs. Cook at 325° for 14 minutes per pound and/or until the internal temperature reaches 175°F

Duck......Weight 5-10 lbs. Cook at 325° for 30 minutes per pound and/or until the internal temperature reaches 175°F

~ GUIDE TO BROILING ~

*BEEF*

Rib steak.....For a 1 inch steak that weighs 1-1½ lb.

For RARE: 8-10 minutes.

For MEDIUM: 12-14 minutes

For WELL DONE: 18-20 minutes

Club steak.....For a 1 inch steak that weighs 1-1½ lb.

For RARE: 8-10 minutes.

For MEDIUM: 12-14 minutes

For WELL DONE: 18-20 minutes

Porterhouse.....For 1 inch thickness and the weight of 1½ -2lbs.

For RARE: 10-12 minutes

For MEDIUM: 14-16 minutes

For WELL DONE: 20-25 minutes

......For 1½ inch thickness and the weight of 2½ -3lbs.

For RARE: 14-16 minutes

For MEDIUM: 18-20 minutes

For WELL DONE: 25-30 minutes

......For 2 inch thickness and the weight of 3 -3½ lbs.

For RARE: 20-25 minutes

For MEDIUM: 30-35 minutes

For WELL DONE: 40-45 minutes

Sirloin.....For 1 inch thickness and the weight of 2½ - 3½ lbs.

For RARE: 10-12 minutes

For MEDIUM: 14-16 minutes

For WELL DONE: 20-25 minutes

.....For 1½ inch thickness and the weight of 3½ -4½ lbs.

For RARE: 14-16 minutes

For MEDIUM: 18-20 minutes

For WELL DONE: 25-30 minutes

......For 2 inch thickness and the weight of 5 -5½ lbs.

For RARE: 20-25 minutes

For MEDIUM: 30-35 minutes

For WELL DONE: 40-45 minutes

Ground Beef Patties.....For ¾ inch thickness and the weight of 4oz.

For RARE: 8 minutes

For MEDIUM: 12 minutes

For WELL DONE: 15 minutes

*LAMB*

Rib or Loin Chops ......

(1 Rib) ¾ inch thickness and the weight of 2-3 oz each.....14-15 minutes

(Double Rib) 1½ inch thickness and the weight of 4-5 oz each.....22-25 minutes

(Lamb Shoulder Chops) ¾ inch thickness at the weight of 3-4 oz each (14-15 minutes)......for 1½ inch thickness at the weight of 5-6 oz each (22-25 minutes)

Lamb patties.....for ¾ inch thickness at the weight of 4 oz each (14-15 minutes)

*HAM, BACON, SAUSAGE*

Ham slices.....For ½ inch thickness at the weight of 9-12 oz. (10-12 minutes).....For ¾ inch thickness at the weight of 1 -1¼lb. (13-14 minutes).....For 1 inch thickness at the weight of 1¼ -1¾ lbs. (18-20 minutes)

Bacon.....Broil for 4-5 minutes

Pork Sausage Links.....12-16 to the lb. Broil for 12-15 minutes

Broiling Chickens (drawn) halves.....At the weight of 1 -1½ lbs. broil for 30-35 minutes.

~ GUIDE TO SIMMERING ~ (In Water)

Fresh beef brisket or plate......for 8 lbs. of meat simmer for 4-5 hours total

Corned beef brisket half or whole.....for 4-8 lbs. of meat simmer for 4-6 hours total

Crosscut Shanks of Beef.....for 4 lbs, of meat simmer for 3-4 hours total

Fresh or Smoked Beef Tongue.....for 3-4 lbs. of meat simmer for 3-4 hours total

Pork Hocks.....for ¾ lb simmer for 3 hours total

Whole Ham.....for 12-16 lbs of meat simmer for 18-20 minutes per pound

Ham Shanks.....for 5-6 lbs. simmer for 25-30 minutes per pound

Smoked Pork Butt (boneless).....for 2-3 lbs of meat simmer for 40 minutes per pound

Picnic.....for 7-8 lbs. simmer for 35-40 minutes per pound

Chicken.....for 3½ - 4lbs of meat simmer for 2 -2½ hours

~ GUIDE TO STEWING ~

Beef (1 - 1½ inch cubes from neck, chuck, plate or heel of round).....For 2 lbs of meat, stew for 2½ - 3 hours

Veal or Lamb (1 - 1½ inch cubes from shoulder or breast).....For 2 lbs of meat, stew for 1½ - 2 hours

Chicken......For 3½ - 4lbs of meat, stew for 2-2½ hours

~ GUIDE TO BRAISING ~

*BEEF*

Beef Pot Roast, Chuck, Rump or Heel of Round......For 3-5 lbs of meat, brown and then simmer for 3½ - 4 hours

Swiss Steak (round) 1 in. thick......For 2 lbs. of meat, brown and then simmer for 1½ - 2 hours

Flank Steak.....For 1½ - 2 lbs of meat, brown and then simmer for 1½ hours

Beef Short Ribs.....For 2 - 2½ lbs. of meat, brown and then simmer for 2 - 2½ hours

Ox Tails.....For 1 - 1½ lbs. brown and then simmer for 3-4 hours

*VEAL*

Veal rolled shoulder

Pot roast.....For 4-5½ lbs of meat, brown and then simmer for 2 - 2½ hours

Cutlets or Round.....For 2 lbs.of meat, brown and then simmer for 45-50 minutes

Loin or Rib Chops.....For 3-5 oz each, brown and then simmer for 45-50 minutes

*LAMB*

Rolled lamb shoulder

Pot roast.....For 3-5 lbs. of meat, brown and then simmer for 2 - 2½ hours

Lamb shoulder chops.....For 4-5 oz each, brown and then simmer for 35-40 minutes

Lamb neck slices.....For ½ lb each, brown and the simmer for 1 - 1½ hours

Lamb shanks......For 1 lb each, brown and then simmer for 1½ hours

*PORK*

Pork or loin chops......For 4-5 oz each at ¾ -1 inch thick, brown and then simmer for 35-40 minutes

Pork shoulder steaks......For 5-6 oz each, brown and then simmer for 35-40 minutes

Comments

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    • brad4l profile image

      brad4l 8 years ago from USA

      This is a very inclusive list. It is great to have the information about all these different meats together in one place.

    • blessedmommy profile image
      Author

      Carisa Gourley 8 years ago from Oklahoma City Metro, Oklahoma

      Thanks Brad. I hope that many people find it helpful.

    • RGraf profile image

      Rebecca Graf 8 years ago from Wisconsin

      Really good information. I'll have to print this out and put it over the stove. I'm always having to dig through my stack of cookbooks to find the information that I need.

    • blessedmommy profile image
      Author

      Carisa Gourley 8 years ago from Oklahoma City Metro, Oklahoma

      What a great idea, RG! Having this info by the stove would certainly save time. Thanks for sharing this idea.

    • nancydodds1 profile image

      nancydodds1 8 years ago from Houston, Texas

      Great hub!

    • blessedmommy profile image
      Author

      Carisa Gourley 8 years ago from Oklahoma City Metro, Oklahoma

      Thanks, Nancy!

    • Jesus_saves_us_7 profile image

      Jesus_saves_us_7 8 years ago from Seeking Salvation

      Nice!!! Very interesting!! We always use a meat thermometer in our home.

    • japanese words profile image

      japanese words 8 years ago from Japan

      Very helpful. I like eating rare, but often orry about it being too rare.

    • Eaglekiwi profile image

      Eaglekiwi 7 years ago from -Oceania

      Great hub and informative useful info. Thankyou

    • profile image

      mdawson17 7 years ago

      As all your hubs this too was a wonderful hub! You have certainly done some great research! I have sent my wife this hub URL as I know that she would love to have this information! I also wanted to add their has been many times I have sent your URL's out to people because your hubs are so good!

      mdawson17

    • blessedmommy profile image
      Author

      Carisa Gourley 7 years ago from Oklahoma City Metro, Oklahoma

      mdawson17: I appreciate that very much! You are too kind.

      You have some wonderful material as well!

    • profile image

      JAM 6 years ago

      Wow. This really helped me. I really love this information. Just what I needed to know to cook my turkey.

    • applejuic3 profile image

      applejuic3 5 years ago from San Diego, CA

      great information. it's so easy to put this in bookmarks and refer to it when cooking any kind of meat.

    • RobertDCrandell profile image

      RobertDCrandell 5 years ago

      Great information and very useful ideas here. Thanks for sharing healthy tips.

    • profile image

      Heather 5 years ago

      Great page

    • profile image

      Jean 5 years ago

      Finally someone who knows how long per pound to cook meat for different doneness. I have been searching all over for this type of information THANKYOU!!

    • profile image

      serina 5 years ago

      i would like to know how to cook a 3-5 pound utility turkey and how much that weighs???

    • profile image

      BC 5 years ago

      what about braising pork side ribs?

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