COOKING Guide for Frozen Meats APPROXIMATE COOKING TIMES[2]

COOKING Guide for Frozen Meats APPROXIMATE COOKING TIMES[2]

Thawed Before Cooking Cooked from Frozen State

Cut Method of Cooking Minutes Per Pound Total Time Minutes Minutes Per Pound Total Time Minutes

Standing Rib Roast Roasting at 300° to 325°F.[3]

Rare 18 — 43 —

Medium 22 — 47 —

Well-done 30 — 55 —

Rolled Rib Roast

Rare 28 — 53 —

Medium 32 — 57 —

Well-done 40 — 65 —

Beef Rump Braising 30 — 50 —

Porterhouse Steak Broiling (Rare to Medium)

1 Inch 8-10 — 21-33 —

1½ Inches 10-15 — 23-38 —

2 Inches 20-30 — 33-43 —

Club Steak

¾ Inch — 16-20 — 24-28

1 Inch — 20 — 30

Chuck Steak Panbroiling

½ Inch — 7 — 11

Round Steak Panbroiling

½ Inch — 7 — 11

Beef Patties Panbroiling

1 Inch — 8 — 16

Lamb Chops Panbroiling

¾ Inch — 10 — 15

1½ Inch — 20 — 25

Shoulder Lamb Chops Braising

½ Inch — 15 — 20

Boneless Lamb Shoulder Roasting at 300-325°F.[3] 40 — 50 —

Leg of Lamb 30-35 — 40-45 —

Pork Chops Braising

¾ Inch — 45 — 55

Pork Loin Roasting at 300-350°F.[3]

Center Cut 30-35 — 50-55 —

Rib or Loin End. 50-55 — 70-75 —

Sausage Patties Panbroiling

½ Inch — 10 — 15

1 Inch — 15 — 23

25