{"id":2192,"date":"2005-08-08T18:17:00","date_gmt":"2005-08-08T18:17:00","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/2005\/08\/08\/meat-cooking-temperature-guide\/"},"modified":"2010-03-21T14:53:24","modified_gmt":"2010-03-21T14:53:24","slug":"meat-cooking-temperature-guide","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2005\/08\/08\/meat-cooking-temperature-guide\/","title":{"rendered":"[recipe] Meat cooking temperature guide"},"content":{"rendered":"\n\n\n\n\n\n\n
POULTRY Cooking Temperatures and Times<\/font><\/td>\n<\/tr>\n
Oven Cooked<\/b><\/td>\nApproximate Cooking Time<\/b><\/td>\n<\/tr>\n
Type<\/td>\nTemp.<\/td>\nWeight<\/td>\nUnstuffed<\/b><\/td>\nStuffed<\/b><\/td>\n<\/tr>\n
Chicken<\/td>\n350°F<\/td>\n2 1\/2-3 lbs
\n 3-4 lbs
\n 4-6 lbs<\/td>\n		1 1\/4-1 1\/2 hrs
\n 1 1\/2-1 3\/4 hrs
\n 1 3\/4-2 hrs<\/td>\n		1 1\/2-1 3\/4 hrs
\n 1 3\/4-24 hrs
\n 2-2 1\/4hrs<\/td>\n<\/tr>\n
Turkey, whole<\/p>\n

\n Breast, half
\n Breast, whole
\n Breast, whole
\n Drumsticks
\n Thighs
\n Wings <\/td>\n

325°F<\/td>\n8-12 lbs
\n 12-14 lbs
\n 14-18 lbs
\n 18-20 lbs
\n 20-24 lbs
\n 2-3 lbs
\n 4-6 lbs
\n 6-8 lbs
\n 3\/4-1 lb
\n 3\/4-1 lb
\n 6-8 oz<\/td>\n		2 3\/4-3 hrs
\n 3-3 3\/4 hrs
\n 3 3\/4-4 1\/4 hrs
\n 4 1\/4-4 1\/2 hrs
\n 4 1\/2-5 hrs
\n 50-60 min
\n 1 1\/2-1 1\/4 hrs
\n 2 1\/4-3 1\/4 hrs
\n 2-2 1\/4 hrs
\n 1 3\/4-2 hrs
\n 1 3\/4-2 1\/4 hrs<\/td>\n		3-3 1\/2 hrs
\n 3 1\/2-4 hrs
\n 4-4 1\/4 hrs
\n 4 1\/4-4 3\/4 hrs
\n 4 3\/4-5 1\/2 hrs<\/td>\n<\/tr>\n
Duck<\/td>\n350°F<\/td>\n4-5 lbs<\/td>\n2-2 1\/2 hrs<\/td>\n2 1\/2-2 3\/4 hrs<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
BEEF Cooking Temperatures and Times<\/font><\/td>\n<\/tr>\n
Oven Baked<\/b><\/td>\nApproximate Cooking Time (Minutes per pound)<\/b><\/td>\n<\/tr>\n
Cut<\/b><\/td>\nOven
\n Temp.<\/b><\/td>\n		Weight<\/b><\/td>\nRare
\n (140°F)<\/b><\/td>\n		Med-rare
\n (145°F)<\/b><\/td>\n		Medium
\n (160°F)<\/b><\/td>\n		Med-well
\n (165°F) <\/b><\/td>\n		Well
\n (170°F)<\/b><\/td>\n<\/tr>\n
Standing rib (ribs 6-7 inches long)<\/td>\n300-325°F<\/td>\n6-8 lbs<\/td>\n23-25 min<\/td>\n24-28 min<\/td>\n27-30 min<\/td>\n28-34 min<\/td>\n32-35 min<\/td>\n<\/tr>\n
Rib roast
\n (chine bone removed)<\/td>\n		350°F<\/td>\n4-6 lbs
\n 6-8 lbs<\/td>\n		18-22 min
\n 15-18 min<\/td>\n		22-26 min
\n 18-22 min<\/td>\n		28-34 min
\n 22-28 min<\/td>\n		34-36 min
\n 28-30 min<\/td>\n		36-38 min
\n 30-32 min<\/td>\n<\/tr>\n
Rib eye roast<\/td>\n350°F<\/span><\/td>\n4-6 lbs<\/td>\n18-20 min<\/td>\n20-22 min<\/td>\n20-24 min<\/td>\n22-24 min<\/td>\n22-26 min<\/td>\n<\/tr>\n
Eye round roast<\/td>\n325°F<\/td>\n2-3 lbs<\/td>\n35-38 min<\/td>\n35-45 min<\/td>\n45-53 min<\/td>\n45-60 min<\/td>\n55-68 min<\/td>\n<\/tr>\n
Round tip roast<\/td>\n325°F<\/td>\n3-4 lbs
\n 6-8 lbs<\/td>\n		28-30 min
\n 16-18 min<\/td>\n		30-35 min
\n 18-20 min<\/td>\n		38-45 min
\n 23-25 min<\/td>\n		45-48 min
\n 25-28 min<\/td>\n		48-50 min
\n 28-30 min<\/td>\n<\/tr>\n
Sirloin tip<\/td>\n300-325°F<\/td>\n3 1\/2-4 lbs<\/td>\n35 min<\/td>\n36 min<\/td>\n38 min<\/td>\n39 min<\/td>\n40 min<\/td>\n<\/tr>\n
Rolled rib<\/td>\n300-325°F<\/td>\n5-7 lbs<\/td>\n32 min<\/td>\n35 min<\/td>\n38 min<\/td>\n43 min<\/td>\n48 min<\/td>\n<\/tr>\n
Rolled rump<\/td>\n300-325°F<\/td>\n4-6 lbs<\/td>\n25 min<\/td>\n26 min<\/td>\n28 min<\/td>\n29 min<\/td>\n30 min<\/td>\n<\/tr>\n
Whole tenderloin<\/td>\n425°F<\/td>\n4-5 lbs<\/td>\n45-60 min total<\/td>\n50-60 min total<\/td>\n60-70 min total<\/td>\n <\/td>\n <\/td>\n<\/tr>\n
Half tenderloin<\/td>\n425°F<\/td>\n2-3 lbs<\/td>\n <\/td>\n35-40 min total<\/td>\n45-50 min total<\/td>\n <\/td>\n <\/td>\n<\/tr>\n
Meatloaf<\/td>\n350°F<\/td>\n1 1\/2 lb<\/td>\n <\/td>\n <\/td>\n1 1\/4 hr total<\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n
LAMB Cooking Temperatures and Times<\/font><\/td>\n<\/tr>\n
Oven cooked at 325°F<\/b><\/td>\n <\/td>\nApproximate Cooking Time (Minutes per pound)<\/b><\/td>\n<\/tr>\n
Cut<\/b><\/td>\nWeight<\/b><\/td>\nMed-Rare
\n (145°F)<\/b><\/td>\n		Medium
\n (160°F) <\/b><\/td>\n		Well Done
\n (170°F) <\/b><\/td>\n<\/tr>\n
Whole leg<\/td>\n5-7 lbs
\n 7-9 lbs<\/td>\n		15-20 min
\n 20-25 min<\/td>\n		20-25 min
\n 25-30 min<\/td>\n		25-30 min
\n 30-35 min<\/td>\n<\/tr>\n
Leg shank half<\/td>\n3-4 lbs<\/td>\n25-30 min<\/td>\n30-40 min<\/td>\n35-45 min<\/td>\n<\/tr>\n
Leg sirloin half<\/td>\n3-4 lbs<\/td>\n25 min<\/td>\n35 min<\/td>\n45 min<\/td>\n<\/tr>\n
Leg roast (boneless)<\/td>\n4-7 lbs<\/td>\n20 min<\/td>\n25 min<\/td>\n30 min<\/td>\n<\/tr>\n
Rib roast or rack
\n (cook at 375°F)<\/td>\n		1 1\/2-2 1\/2 lbs<\/td>\n30 min<\/td>\n35 min<\/td>\n40 min<\/td>\n<\/tr>\n
Crown roast, unstuffed
\n (cook at 375°F)<\/td>\n		2-3 lbs<\/td>\n25 min<\/td>\n30 min<\/td>\n35 min<\/td>\n<\/tr>\n
Shoulder roast<\/td>\n4-6 lbs<\/td>\n20 min<\/td>\n25 min<\/td>\n30 min<\/td>\n<\/tr>\n
Shoulder roast (boneless)<\/td>\n3 1\/2-6 lbs<\/td>\n35 min<\/td>\n40 min<\/td>\n45 min<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n
PORK Cooking Temperatures and Times<\/font><\/td>\n<\/tr>\n
Oven cooked at 350°F
\n <\/b><\/td>\n		 Cut<\/b><\/td>\nWeight<\/b><\/td>\nMeat Thermometer
\n Reading<\/b><\/td>\n		Approximate Cooking Time
\n (Minutes per pound)<\/b><\/td>\n<\/tr>\n
Fresh pork<\/td>\nCrown roast
\n Center loin roast (with bone)
\n Boneless top loin roast
\n Blade loin or sirloin
\n Rolled loin
\n Whole leg (fresh ham – bone-in)
\n Whole leg (fresh ham, rolled)
\n Half leg (bone-in)
\n Leg half, shank or butt portion
\n Boston butt
\n Boston shoulder
\n Tenderloin (roast at 425°-450°F)
\n Picnic shoulder
\n Rolled picnic shoulder
\n Cushion style shoulder
\n Spare ribs <\/td>\n		6-10 lbs
\n 3-5 lbs
\n 2-4 lbs
\n 3-4 lb
\n 3-5 lb
\n 12-16 lbs
\n 10-14 lbs
\n 5-8 lbs
\n 3-4 lbs
\n 3-6 lbs
\n 4-6 lbs
\n 1\/2-1 1\/2 lbs
\n 5-8 lbs
\n 3-5 lbs
\n 3-5 lbs
\n 3 lbs<\/td>\n		160°F
\n 160°F
\n 160°F
\n 170°F
\n 170°F
\n 170°F
\n 170°F
\n 170°F
\n 160°-170°F
\n 160°-170°F
\n 170°F
\n 160°F
\n 170°F
\n 170°F
\n 170°F
\n Well done<\/td>\n		20 min
\n 20 min
\n 20 min
\n 40-45 min
\n 35-40 min
\n 22-26 min
\n 24-28 min
\n 35-40 min
\n 40 min
\n 45 min
\n 40-45 min
\n 25-35 min total
\n 30-35 min
\n 35-40 min
\n 30-35 min
\n 1 1\/2-2 1\/2 hrs total<\/td>\n<\/tr>\n
Cured and smoked<\/td>\nArm picnic shoulder (bone-in)
\n Shoulder boneless roll<\/td>\n		5-8 min
\n 2-3 min<\/td>\n		170°F
\n 170°F <\/td>\n		30 min
\n 35-45 min<\/td>\n<\/tr>\n
Ham – Smoked, cook before eating<\/td>\nHalf ham – bone-in
\n Whole ham
\n Whole ham\n <\/td>\n		5-7 lbs
\n 10-14 lbs
\n 14-16 lbs\n <\/td>\n		160°F
\n 160°F
\n 160°F\n <\/td>\n		25-30 min
\n 18-20 min
\n 15-18 min<\/td>\n<\/tr>\n
Ham – Smoked fully cooked pork
\n (heat at 325°F)<\/td>\n		Half ham – bone-in
\n Half ham – boneless
\n Whole ham – bone-in
\n Whole ham – boneless
\n Whole ham – boneless<\/td>\n		5-7 lbs
\n 3-4 lbs
\n 12-14 lbs
\n 6-8 lbs
\n 14-16 lbs<\/td>\n		140°F
\n 140°F
\n 140°F
\n 140°F
\n 140°F<\/td>\n		18-20 min
\n 25-30 min
\n 15 min
\n 10-12 min
\n 5-7 min<\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

POULTRY Cooking Temperatures and Times Oven Cooked Approximate Cooking Time Type Temp. Weight Unstuffed Stuffed Chicken 350°F 2 1\/2-3 lbs 3-4 lbs 4-6 lbs 1 1\/4-1 1\/2 hrs 1 1\/2-1 3\/4 hrs 1 3\/4-2 hrs 1 1\/2-1 3\/4 hrs 1 3\/4-24 hrs 2-2 1\/4hrs Turkey, whole Breast, half Breast, whole Breast, whole Drumsticks Thighs Wings…<\/p>\n

Read More “[recipe] Meat cooking temperature guide”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[13,84,210],"class_list":["post-2192","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cooking","tag-food-porn","tag-guide"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-zm","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=2192"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2192\/revisions"}],"predecessor-version":[{"id":3715,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/2192\/revisions\/3715"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=2192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=2192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=2192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}