Cooking Warning

These are approximate cooking directions. Cooking times may vary. Please use an appropriate meat thermometer to bring meats to the temperatures indicated in the following chart.

The following chart is taken from the
Massachusetts Department of Health.

Temperature	Meat
180 degrees F	Whole Poultry
170 degrees F	Poultry Breast, Well-Done Meats
165 degrees F	Stuffing, Ground Poultry, Reheat Leftovers
160 degrees F	Meats-Medium, Raw Eggs, Egg Dishes, Pork, and Ground Meats
145 degrees F	Medium-Rare Beef Steaks, Roasts, Veal, Lamb
140 degrees F	Hold Hot Foods
between 40 degrees F and 140 degrees F	Danger Zone for Bacterial Growth
40 degrees F	Refrigerator Temperatures
0 degrees F	Freezer Temperatures

Tenderloin Roast

1. Heat oven to 425 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer in thickest part of roast. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Beef	Cut Weight	Total Cooking Time
Tenderloin Roast	2 to 3 lbs.	Medium rare:35 to 40 min.
	(center cut)	Medium:45 to 50 min.
	4 to 5 lbs.	Medium rare:50 to 60 min.
	(whole)	Medium:60 to 70 min.

Standing Rib Roast

1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Beef	Cut Weight	Total Cooking Time
Standing Rib Roast(chine bone removed)	4 to 6 lbs. (2 ribs)	Medium rare:1-3/4 to 2-1/4 hrs.
		Medium:2-1/4 to 2-3/4 hrs.
	6 to 8 lbs. (2 to 4 ribs)	Medium rare:2-1/4 to 2-1/2 hrs.
		Medium:2-3/4 to 3 hrs.
	8 to 10 lbs. (4 to 5 ribs)	Medium rare:2-1/2 to 3 hrs.
		Medium:3 to 3-1/2 hrs.

Ribeye Roast

1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast, not resting in fat. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Beef	Cut Weight	Total Cooking Time
Ribeye Roast, small end	3 to 4 lbs.	Medium rare:1-1/2 to 1-3/4 hrs.
		Medium:1-3/4 to 2 hrs.
	4 to 6 lbs.	Medium rare:1-3/4 to 2 hrs.
		Medium:2 to 2-1/2 hrs.
	6 to 8 lbs.	Medium rare:2 to 2-1/4 hrs.
		Medium:2-1/2 to 2-3/4 hrs.
Ribeye Roast, large end	3 to 4 lbs.	Medium rare:1-3/4 to 2-1/4 hrs.
		Medium:2 to 2-1/2 hrs.
	4 to 6 lbs.	Medium rare:2 to 2-1/2 hrs.
		Medium:2-1/2 to 3 hrs.
	6 to 8 lbs.	Medium rare:2-1/4 to 2-1/2 hrs.
		Medium:2-1/2 to 3 hrs.

Oven Roasts

1. Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F to 140 degrees F for medium rare, 150 degrees F to 155 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees F to reach desired doneness and roast will be easier to carve.)

Recommended cooking to medium rare(145 degrees F) doneness only.

Beef Cut	Oven Temp.(preheated)	Weight	Total Cooking Time
Tri-Tip Roast	425 degrees F	1-1/2 to 2 lbs.	Med. rare:30 to 40 min.
			Med.:40 to 45 min.
Eye Round Roast	325 degrees F	2 to 3 lbs.	Med. rare:1-1/2 to 1-3/4 hrs.
Round Tip Roast	325 degrees F	3 to 4 lbs.	Med. rare:1-3/4 to 2hrs.
			Med.:2-1/4 to 2-1/2hrs.
		4 to 6 lbs.	Med. rare:2 to 2-1/2hrs.
			Med.:2-1/2 to 3hrs.
		6 to 8 lbs.	Med. rare:2-1/2 to 3hrs.
			Med.:3 to 3-1/2hrs.

Pot Roasts

1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.

2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender

Beef Cut	Weight	Total Cooking Time
Chuck Pot Roast	2-1/2 to 4 lbs.	2 to 3 hrs.
Brisket, fresh	2-1/2 to 3-1/2 lbs.	2-1/2 to 3 hrs.
Brisket, corned	2-1/2 to 3-1/2 lbs.	2-1/2 to 3-1/2 hrs.
	3-1/2 to 5 lbs.	3-1/2 to 4-1/2 hrs.

Pork Roast

Use this recipe for all double loin and rolled pork roast.

Portion size: 3/4 to 1 lb per serving.

To Cook:

Preheat oven to 350 degrees. Place roast in pan with 1" of water, then cover roast. Cook at 350 degrees for 30 minutes per lb. or until well done. When roast is 3/4 done remove cover and baste.

Maximum cook time 3 3/4 hours.

Ham Recipe

All our hams are guaranteed juicy, tender and fully cooked.

Just place in a shallow pan with 1/4 cup of water.

Coat with glaze and tent with aluminum foil.

Bake in a 325 degree oven for 15 minutes per pound.

Do not exceed 3 1/2 hours

Remove ham 15 minutes before done. Apply a second coat of glaze, and increase oven to 425 degrees for 15 additional minutes. Add cherries and pinapple rings as an additional garnish.

Stuffed Turkey

The following are approximate roasting times for a whole, stuffed turkey at 350 degrees in a covered pan. Remove cover, baste turkey and brown if necessary for approximately 30 minutes, (if using a tin foil cover, please allow extra time). A meat thermometer is recommended with a temp of 175-185 degrees, inserted in the joint between the leg and breast!

12-16 pound birds....3 to 3.5 hours

16-20 pound birds....3.5 to 4 hours

20-25 pound birds....4 to 4.5 hours

25-30 pound birds....5 to 5.5 hours

*Please note, these items are based on gas ovens, electric ovens require longer cooking times.

Rack of Lamb

Seven ribs per rack.

One rack should feed two people.

Cook at 375 degrees for 30 to 35 minutes per pound

Leg of Lamb

16 ounces per person bone-in.

Cook at 325 degrees for 25 to 30 minutes per pound.

Robert's Homemade Gray Corned Beef Recipe

Place corned beef in a pan of water and bring to a boil. Simmer for 2 hours 30 minutes. Add vegetables and in 45 minutes you are ready to eat.

Always serve meat covered in broth

Total time 3 hours 15 minutes

For less salty corned beef, bring to a boil and change water, continue with directions.