ROASTING CHART for Meats and Fowl

Cut of Meat Cooking Temperature Approximate Time

BEEF—Standing Rib

Rare 300° to 350°F. 18-20 minutes per pound or to internal temperature 140°F.

Medium 300° to 350°F. 22-25 minutes per pound or to internal temperature 160°F.

Well Done 300° to 350°F. For very well done allow full time at 350°F. 27-30 minutes per pound or to internal temperature 170°F.

Boned Roasts 300° to 350°F. Add 10-15 minutes per pound

Top Round

Medium 300°F. 20-25 minutes per pound

Well Done 300°F. 30-35 minutes per pound

Rump 300°F. 30-35 minutes per pound

Chuck 300°F. 30 minutes per pound

LAMB—Leg 300° to 350°F. 30 minutes per pound

Stuffed Shoulder 300° to 350°F. 45 minutes per pound

Stuffed Breast 300° to 350°F. 45-60 minutes per pound

Crown Roast 300° to 350°F. 30 minutes per pound

VEAL—Leg 300°F. 22 minutes per pound

Shoulder 300°F. 25 minutes per pound

Loin or Rack 300°F. 30-35 minutes per pound

PORK—Fresh

Ham 350°F. 40-45 minutes per pound

Loin 350°F. 30-35 minutes per pound

Cushion 350°F. 35-40 minutes per pound

Pork Butt 350°F. 40-45 minutes per pound

Spareribs 300°F. 1-1½ hours

Tenderloin 300°F. 1 hour

PORK—Cured

Large Ham (14-18 lbs.) 300°F. 20 minutes per pound

Small Ham (10-12 lbs.) 300°F. 25 minutes per pound

Half of Ham (5-6 lbs.) 300°F. 30 minutes per pound

Shank End 300°F. 40 minutes per pound

Butt End 300°F. 45 minutes per pound

CHICKEN

Large (4-6 lbs.) 325° to 350°F. 22-25 minutes per pound

Small (3½ lbs.) 325° to 350°F. 30 minutes per pound

TURKEY

Large (18-22 lbs.) 250° to 300°F. 15-18 minutes per pound

Medium (10-16 lbs.) 250° to 300°F. 18-20 minutes per pound

Small (6-10 lbs.) 250° to 300°F. 20-25 minutes per pound

DUCK—GOOSE 325°F. 30 minutes per pound

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