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 |
Read More From Delishably
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 |
