Cooking Directions

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
Click on a link below to view a Cooking Direction Category.
  • Beef
  • Pork
  • Poultry
  • Lamb
  • 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.
    Category: Beef

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    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.
    Category: Beef

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    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.
    Category: Beef

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    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.
    Category: Beef

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    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.
    Category: Beef

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    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.

    Category: Pork

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    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.

    Category: Pork

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    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.

    Category: Pork

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    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.

    Category: Poultry

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    Rack of Lamb

    Seven ribs per rack.

    One rack should feed two people.

    Cook at 375 degrees for 30 to 35 minutes per pound

    Category: Lamb

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    Leg of Lamb

    16 ounces per person bone-in.

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

    Category: Lamb

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    Robert's Homemade Gray Corned Beef

    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.

    Category: Beef

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    Steaks for Grilling

    1. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.

    Beef Steak Thickness Total Cooking Time
    Tenderloin 1 inch 13 to 15 minutes
    Ribeye 3/4 inch 6 to 8 minutes
    1 inch 11 to 14 minutes
    Rib, small end 3/4 inch 6 to 8 minutes
    1 inch 9 to 12 minutes
    T-bone/Porterhouse 3/4 inch 10 to 12 minutes
    1 inch 14 to 16 minutes
    Top Loin (Strip), boneless 3/4 inch 10 to 12 minutes
    1 inch 15 to 18 minutes
    Top Sirloin, boneless 3/4 inch 13 to 16 minutes
    1 inch 17 to 21 minutes
    Category: Beef

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    Steaks for Broiling

    1. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart.

    2. Broil per chart for medium rare to medium, turning occasionally.

    Beef Steak Thickness Distance from heat Total Cooking Time
    Tenderloin 1 inch 2 to 3 in. 13 to 16 minutes
    Ribeye 3/4 inch 2 to 3 in. 8 to 10 minutes
    1 inch 3 to 4 in. 14 to 18 minutes
    Rib, small end 3/4 inch 2 to 3 in. 9 to 12 minutes
    1 inch 3 to 4 in. 13 to 17 minutes
    T-bone/Porterhouse 3/4 inch 2 to 3 in. 10 to 13 minutes
    1 inch 3 to 4 in. 15 to 20 minutes
    Top Loin (Strip), boneless 3/4 inch 2 to 3 in. 9 to 11 minutes
    1 inch 3 to 4 in. 13 to 17 minutes
    Top Sirloin, boneless 3/4 inch 2 to 3 in. 9 to 12 minutes
    1 inch 3 to 4 in. 16 to 21 minutes
    Category: Beef

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    Beef Marinating Tips

    1. Always marinate in the refrigerator, never at room temperature.

    2. Less tender cuts should be marinated at least 6 hours in a tenderizing marinade such as italian dressing or salsa. Marinating longer than 24 hours may result in a mushy texture.

    3. If a marinade is to be used for basting or served as a sauce, reserve a portion of it before adding beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.

    Category: Beef

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    Marinate and Grill Steaks

    1. Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours.

    2. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.

    Beef Steak Thickness/Weight Total Cooking Time
    Top Round 3/4 inch 8 to 9 minutes
    Recommended cooking to medium rare (145 degrees F) doneness only 1 inch 16 to 18 minutes
    1-1/2 inches 25 to 28 minutes (covered)
    Chuck Shoulder 3/4 inch 14 to 17 minutes
    1 inch 16 to 20 minutes
    Chuck Blade 3/4 to 1 inch 15 to 18 minutes
    Flank 1-1/2 to 2 pounds 17 to 21 minutes
    Category: Beef

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    Marinate and Broil Steaks

    1. Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours.

    2. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart. Broil per chart for medium rare to medium, turning occasionally.

    Beef Steak Thickness/Weight Distance from Heat Total Cooking Time
    Top Round 3/4 inch 2 to 3 in. 12 to 13 minutes
    Recommended cooking to medium rare (145 degrees F) doneness only 1 inch 2 to 3 in. 17 to 18 minutes
    1-1/2 inches 3 to 4 in. 27 to 29 minutes
    Chuck Shoulder 3/4 inch 2 to 3 in. 10 to 13 minutes
    1 inch 3 to 4 in. 16 to 21 minutes
    Flank 1-1/2 to 2 pounds 2 to 3 in. 13 to 18 minutes
    Category: Beef

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    Steaks for Braising

    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 Steak Thickness Total Cooking Time
    Chuck Shoulder 3/4 to 1 inch 1-1/4 to 1-3/4 hrs.
    Bottom Round 3/4 to 1 inch 1-1/4 to 1-3/4 hrs.
    Eye Round 1 to 1-1/2 inches 1-3/34 to 2-1/2 hrs.
    Category: Beef

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    Skillet Steaks

    1. Heat nonstick over medium heat (steaks 3/4" or thicker), medium-high heat (steaks 1/2" or thinner) until hot.

    2. Place steaks in preheated skillet ( do not overcrowd). Do not add water or cover. Cook steaks according to chart turning once.

    Beef Steak Thickness Total Cooking Time
    Eye Round 1/2 inch 2 to 4 minutes
    Round Tip 1/8 to 1/4 inch 1 to 2 minutes
    Cubed Steak - 3 to 4 minutes
    Tenderloin 3/4 inch 7 to 9 minutes
    1 inch 10 to 13 minutes
    Ribeye 3/4 inch 8 to 10 minutes
    1 inch 12 to 15 minutes
    Top Loin (Strip), boneless 3/4 inch 10 to 12 minutes
    1 inch 12 to 15 minutes
    Top Sirloin, boneless 3/4 inch 10 to 13 minutes
    1 inch 15 to 20 minutes
    T-Bone/Porterhouse 3/4 inch 11 to 13 minutes
    1 inch 14 to 17 minutes
    Chuck Eye, boneless 3/4 inch 9 to 11 minutes
    1 inch 12 to 15 minutes
    Chuck Top Blade 1/2 inch 3 to 4 minutes
    3/4 inch 10 to 12 minutes
    1 inch 13 to 17 minutes
    Category: Beef

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    Beef for Stir-Frying

    1. Heat small amount of oil in wok or skillet over medium-high heat until hot.

    2. Stir-fry beef strips* in 1/2 lb. batches, continuously tossing, until outside surface is no longer pink (do not overcook). Add additional oil for each batch. Cook beef and vegetables separately; combine and heat through.

    * To cut your own strips(top sirloin, top round, round tip and flank steaks), partially freeze beef for easier slicing. Cut into thin uniform strips. Marinate to add flavor or tenderize while preparing other ingredients.

    Category: Beef

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    Beef for Stewing

    1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef in oil in heavy pan. Drain.

    2. Cover beef with liquid; cover and simmer over low heat on stovetop or in 325 degree F oven per chart or until fork-tender.

    Beef Cut Thickness Total Cooking Time
    Beef for Stew 1 to 1-1/2 inch pieces 1-3/4 to 2-1/4 hrs.
    Short Ribs 2x2x4 inches 1-1/2 to 2-1/2 hrs.
    Shank Cross Cuts 1 to 1-1/2 inches 2 to 3 hrs.
    Category: Beef

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    Marinated Sirloin Tips

    Best on grill

    Or Broil 5 to 7 minutes each side.

    Category: Beef

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    Boneless Chinese Style Spare Ribs

    Best on Grill

    or Bake at 350 degrees F for 40 to 45 minutes.

    Category: Pork

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    Marinated Chicken

    Best on Grill

    Or Bake at 350 degrees F for 20 minutes

    Or Broil 12 minutes each side

    Category: Poultry

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    Crown Roast of Pork

    1. Preheat oven for 1/2 hour before putting roast in.
    2. Remove ground pork from center. (Freeze ground pork if not used.)
    3. If used, brown pork on top of stove and mix with stuffing.
    4. (Optional) Season Crown Roast.
    5. Bake at 325 degrees as follows:
      • 12 Chop Roast - Appx. 2 to 3 hours uncovered
      • 16 Chop Roast - Apprx. 2.5 to 3 hours uncovered
    6. If stuffing, add stuffing to the center of the roast for the last hour of baking.
    7. To check if roast is done, insert thermometer into the center of the meat (Do not touch the bone).
    8. Roast is done at temperature reading between 155 to 165 degrees.
    Category: Pork

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