How to Cook Meat Safely: Meat Temperature Chart - Delishably - Food and Drink
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How to Cook Meat Safely: Meat Temperature Chart

Learn how to cook meat in various ways perfectly with this handy chart.

Learn how to cook meat in various ways perfectly with this handy chart.

Do you worry about serving undercooked meat? Maybe you try remedying the situation by overcooking it so it's safe for your family to consume. The thing is, no one wants to eat it! The good news is that you don't have to worry about this dilemma anymore. I've provided a handy reference guide below so you can cook with confidence. It's easy to use and will make your cooking enjoyable and meals tastier!

You will find guides for five ways to cook meat:

  • Roasting
  • Broiling
  • Stewing
  • Simmering (in water)
  • Braising

How to Roast Fresh Pork

PartWeightTemperatureCook Time

Rib and loin

~3.7 lbs

325°F

30-40 minutes per pound and/or internal temperature of 175°F

Leg

5 lbs

325°F

25-30 minutes per pound and/or internal temperature reaches 170°F

Picnic shoulder

5–10 lbs

325°F

40 minutes per pound and/or internal temperature of 175°F

Shoulder and butt

3–10 lbs

325°F

40-50 minutes per pound and/or internal temperature of 170°F

Boned and rolled shoulder

3–6 lbs

325°F

60 minutes per pound and/or internal temperature of 170°F

How to Roast Smoked Pork

PartWeightTemperatureCook Time

Shoulder and picnic hams

5 lbs

325°F

30-40 minutes per pound and/or internal temperature of 170°F

Shoulder and picnic hams

8 lbs

325°F

30-40 minutes per round and/or internal temperature of 175°F

Boneless butt

2 lbs

325°F

40 minutes per pound and/or internal temperature of 180°F

Boneless butt

4 lbs

325°F

25 minutes per pound and/or internal temperature of 170°F

Ham

<10 lbs

325°F

20 minutes per pound and/or internal temperature of 175°F

Ham

12–20 lbs

325°F

16-18 minutes per pound and/or internal temperature of 170°F

Ham

Half ham

325°F

25 minutes per pound and/or internal temperature of 170°F

How to Roast Beef (Standing Ribs)

For rolled and boned roasts, add 5-12 minutes of cooking time.

Cook StateWeightTemperatureCook Time

Rare

3–7 lbs

325°F

25 minutes per pound and/or internal temperature of 135°F

Medium

3–7 lbs

325°F

30 minutes per pound and/or internal temperature of 165°F

Well-Done

3–7 lbs

325°F

35 minutes per pound and/or internal temperature of 170°F

How to Roast Veal

PartWeightTemperatureCook Time

Loin

4–6 lbs

325°F

35 minutes per pound and/or internal temperature of 175°F

Leg

5–10 lbs

325°F

35 minutes per pound and/or internal temperature of 175°F

Boneless shoulder

4–10 lbs

325°F

45 minutes per pound and/or internal temperature of 175°F

How to Roast Lamb

PartWeightTemperatureCook Time

Shoulder (well-done)

4–10 lbs

325°F

40 minutes per pound and/or internal temperature of 190°F

Shoulder (boned and rolled)

3–6 lbs

325°F

40 minutes per pound and/or internal temperature of 182°F

Leg (medium)

5–10 lbs

325°F

40 minutes per pound and/or internal temperature of 175°F

Leg (well-done)

3–6 lbs

325°F

40-50 minutes per pound and/or internal temperature of 182°F

Crown (well-done)

3–6 lbs

325°F

40-50 minutes per pound and/or internal temperature of 182°F

How to Roast Poultry

PoultryWeightTemperatureCook Time

Chicken (unstuffed)

3–5 lbs

325°F

40 minutes per pound and/or internal temperature of 170°F

Chicken (stuffed)

>5 lbs

325°F

30 minutes per pound and/or internal temperature of 170°F

Turkey

8–12 lbs

325°F

20 minutes per pound and/or internal temperature of 175°F

Turkey

18–20 lbs

325°F

14 minutes per pound and/or internal temperature of 175°F

Duck

5–10 lbs

325°F

30 minutes per pound and/or internal temperature of 175°F

How to Broil Beef

Meat Type/Cook StateThickness/WeightCook Time

Rib steak (rare)

1"/1–1.5 lbs

8–10 minutes

Rib steak (medium)

1"/1–1.5 lbs

12–14 minutes

Rib steak (well-done)

1"/1–1.5 lbs

18–20 minutes

Club steak (rare)

1"/1–1.5 lbs

8–10 minutes

Club steak (medium)

1"/1–1.5 lbs

12–14 minutes

Club steak (well-done)

1"/1–1.5 lbs

18–20 minutes

Porterhouse (rare)

1"/1.5–2 lbs

10–12 minutes

Porterhouse (medium)

1"/1.5–2 lbs

14–16 minutes

Porterhouse (well-done)

1"/1.5–2 lbs

20–25 minutes

Porterhouse (rare)

1.5"/2.5–3 lbs

14–16 minutes

Porterhouse (medium)

1.5"/2.5–3 lbs

18–20 minutes

Porterhouse (well-done)

1.5"/2.5–3 lbs

25–30 minutes

Porterhouse (rare)

2"/3–3.5 lbs

20–25 minutes

Porterhouse (medium)

2"/3–3.5 lbs

30–35 minutes

Porterhouse (well-done)

2"/3–3.5 lbs

40–45 minutes

Sirloin (rare)

1"/2.5–3.5 lbs

10–12 minutes

Sirloin (medium)

1"/2.5–3.5 lbs

14–16 minutes

Sirloin (well-done)

1"/2.5–3.5 lbs

20–25 minutes

Sirloin (rare)

1.5"/3.5–4.5 lbs

14–16 minutes

Sirloin (medium)

1.5"/3.5–4.5 lbs

18–20 minutes

Sirloin (well-done)

1.5"/3.5–4.5 lbs

25–30 minutes

Sirloin (rare)

2"/5–5.5 lbs

20–25 minutes

Sirloin (medium)

2"/5–5.5 lbs

30–35 minutes

Sirloin (well-done)

2"/5–5.5 lbs

40–45 minutes

Ground patties (rare)

.75"/4 oz

8 minutes

Ground patties (medium)

.75"/4 oz

12 minutes

Ground patties (well-done)

.75"/4 oz

15 minutes

How to Broil Lamb

PartThickness/WeightCook Time

Rib (1)

.75"/2–3 oz

14–15 minutes

Double rib

1.5"/4–5 oz

22–25 minutes

Shoulder chops

.75"/3–4 oz each

14–15 minutes

Shoulder chops

1.5"/5–6 oz each

22–25 minutes

Patties

.75"/4 oz each

14–15 minutes

How to Broil Ham, Bacon, Sausage, and Chicken

MeatThickness/WeightCook Time

Ham

.5"/9–12 oz

10–12 minutes

Ham

.75"/1–1.25 lbs

13–14 minutes

Ham

1"/1.25–1.75 lbs

18–20 minutes

Bacon

N/A

4–5 minutes

Pork sausage links

12–16 to the pound

12–15 minutes

Chicken halves, drawn

1–1.5 lbs

30–35 minutes

How to Simmer in Water

MeatWeightCook Time

Fresh beef brisket/plate

8 lbs

4–5 hours

Corned beef brisket (half or whole)

4–8 lbs

4–6 hours

Cross-cut beef shanks

4 lbs

3–4 hours

Beef tongue (fresh or smoked)

3–4 lbs

3–4 hours

Pork hocks

3/4 lb

3 hours

Whole ham

12–16 lbs

18–20 minutes per pound

Ham shanks

5–6 lbs

25–30 minutes per pound

Smoked pork butt (boneless)

2–3 lbs

40 minutes per pound

Picnic ham

7–8 lbs

35–40 minutes per pound

Chicken

3.5–4 lbs

2–2.5 hours

How to Stew Meat

MeatSize/WeightCook Time

Beef

1–1.5" cubes/2 lbs

2.5–3 hours

Veal

1–1.5" cubes/2 lbs

1.5–2 hours

Lamb

1–1.5" cubes/2 lbs

1.5–2 hours

Chicken

3.5–4 lbs

2–2.5 hours

How to Braise Beef

Make sure to brown the meat.

TypeThickness/WeightCook Time

Pot roast, chuck, or heel of round

3-5 lbs

3.5-4 hours

Swiss steak (round)

1"/2 lbs

1.5-2 hours

Flank steak

1.5-2 lbs

1.5 hours

Short ribs

2-2.5 lbs

2-2.5 hours

Ox tails

1-1.5 lbs

3-4 hours

How to Braise Veal (Rolled-Shoulder)

Make sure to brown the meat.

PartWeightCook Time

Pot roast

4–5.5 lbs

2–2.5 hours

Cutlets or round

2 lbs

45–50 minutes

Loin or rib chops

3–5 oz each

45–50 minutes

How to Braise Lamb (Rolled-Shoulder)

Make sure to brown the meat.

PartWeightCook Time

Pot roast

3–5 lbs

2–2.5 hours

Shoulder chops

4–5 oz each

35–40 minutes

Neck slices

1/2 lb each

1–1.5 hours

Shanks

1 lb each

1.5 hours

How to Braise Pork

Make sure to brown the meat.

PartThickness/WeightCook Time

Pork or loin chops

.75–1" thick/4–5 oz each

35–40 minutes

Shoulder steaks

5–6 oz each

35–40 minutes

Comments

BC on December 29, 2011:

what about braising pork side ribs?

serina on December 24, 2011:

i would like to know how to cook a 3-5 pound utility turkey and how much that weighs???

Jean on December 17, 2011:

Finally someone who knows how long per pound to cook meat for different doneness. I have been searching all over for this type of information THANKYOU!!

Heather on November 23, 2011:

Great page

RobertDCrandell on October 22, 2011:

Great information and very useful ideas here. Thanks for sharing healthy tips.

applejuic3 from San Diego, CA on September 03, 2011:

great information. it's so easy to put this in bookmarks and refer to it when cooking any kind of meat.

JAM on October 13, 2010:

Wow. This really helped me. I really love this information. Just what I needed to know to cook my turkey.

Carisa Gourley (author) from Oklahoma City Metro, Oklahoma on July 19, 2009:

mdawson17: I appreciate that very much! You are too kind.

You have some wonderful material as well!

mdawson17 on July 19, 2009:

As all your hubs this too was a wonderful hub! You have certainly done some great research! I have sent my wife this hub URL as I know that she would love to have this information! I also wanted to add their has been many times I have sent your URL's out to people because your hubs are so good!

mdawson17

Eaglekiwi from -Oceania on May 11, 2009:

Great hub and informative useful info. Thankyou

japanese words from Japan on March 18, 2009:

Very helpful. I like eating rare, but often orry about it being too rare.

Jesus_saves_us_7 from Seeking Salvation on March 01, 2009:

Nice!!! Very interesting!! We always use a meat thermometer in our home.

Carisa Gourley (author) from Oklahoma City Metro, Oklahoma on November 18, 2008:

Thanks, Nancy!

nancydodds1 from Houston, Texas on November 18, 2008:

Great hub!

Carisa Gourley (author) from Oklahoma City Metro, Oklahoma on November 18, 2008:

What a great idea, RG! Having this info by the stove would certainly save time. Thanks for sharing this idea.

Rebecca Graf from Wisconsin on November 18, 2008:

Really good information. I'll have to print this out and put it over the stove. I'm always having to dig through my stack of cookbooks to find the information that I need.

Carisa Gourley (author) from Oklahoma City Metro, Oklahoma on November 17, 2008:

Thanks Brad. I hope that many people find it helpful.

brad4l from USA on November 17, 2008:

This is a very inclusive list. It is great to have the information about all these different meats together in one place.