How to Cook Meat Safely: Meat Temperature 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
| 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 |
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 |
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 |
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 |
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 |
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.
