How to Cook Meat Safely: Meat Temperature Chart

Updated on December 7, 2019
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. | Source

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

Part
Weight
Temperature
Cook 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

Part
Weight
Temperature
Cook 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)

Cook State
Weight
Temperature
Cook 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
For rolled and boned roasts, add 5-12 minutes of cooking time.

How to Roast Veal

Part
Weight
Temperature
Cook 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

Part
Weight
Temperature
Cook 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

Poultry
Weight
Temperature
Cook 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 State
Thickness/Weight
Cook 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

Part
Thickness/Weight
Cook 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

Meat
Thickness/Weight
Cook 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

Meat
Weight
Cook 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

Meat
Size/Weight
Cook 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

Type
Thickness/Weight
Cook 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
Make sure to brown the meat.

How to Braise Veal (Rolled-Shoulder)

Part
Weight
Cook 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
Make sure to brown the meat.

How to Braise Lamb (Rolled-Shoulder)

Part
Weight
Cook 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
Make sure to brown the meat.

How to Braise Pork

Part
Thickness/Weight
Cook Time
Pork or loin chops
.75–1" thick/4–5 oz each
35–40 minutes
Shoulder steaks
5–6 oz each
35–40 minutes
Make sure to brown the meat.

Comments

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    • profile image

      BC 

      8 years ago

      what about braising pork side ribs?

    • profile image

      serina 

      8 years ago

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

    • profile image

      Jean 

      8 years ago

      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!!

    • profile image

      Heather 

      8 years ago

      Great page

    • RobertDCrandell profile image

      RobertDCrandell 

      8 years ago

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

    • applejuic3 profile image

      applejuic3 

      8 years ago from San Diego, CA

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

    • profile image

      JAM 

      9 years ago

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

    • blessedmommy profile imageAUTHOR

      Carisa Gourley 

      11 years ago from Oklahoma City Metro, Oklahoma

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

      You have some wonderful material as well!

    • profile image

      mdawson17 

      11 years ago

      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 profile image

      Eaglekiwi 

      11 years ago from -Oceania

      Great hub and informative useful info. Thankyou

    • japanese words profile image

      japanese words 

      11 years ago from Japan

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

    • Jesus_saves_us_7 profile image

      Jesus_saves_us_7 

      11 years ago from Seeking Salvation

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

    • blessedmommy profile imageAUTHOR

      Carisa Gourley 

      11 years ago from Oklahoma City Metro, Oklahoma

      Thanks, Nancy!

    • nancydodds1 profile image

      nancydodds1 

      11 years ago from Houston, Texas

      Great hub!

    • blessedmommy profile imageAUTHOR

      Carisa Gourley 

      11 years ago from Oklahoma City Metro, Oklahoma

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

    • RGraf profile image

      Rebecca Graf 

      11 years ago from Wisconsin

      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.

    • blessedmommy profile imageAUTHOR

      Carisa Gourley 

      11 years ago from Oklahoma City Metro, Oklahoma

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

    • brad4l profile image

      brad4l 

      11 years ago from USA

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

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