Roasting Timetable Charts

Charts show various roasting times required for different types of meats including beef, roast, pork, veal, poultry.

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Beef Roasting Timetable

Cut	Approx. Weight (pounds)	Oven Temp.	Thermometer Reading (after roasting)	Thermometer Reading (after standing 5 min.)	Cooking Time (minutes per pound)
Eye Round	2 to 3	325°	140°	145° (med. rare)	20 - 22
Rib* (small end)	4 to 6	325°	140° 155°	145° (med. rare) 160° (medium)	25 - 30 30 - 34
Round Tip (Sirloin Tip)	4 to 6	325°	140° 155°	145° (med. rare) 160° (medium)	25 - 30 30 - 35
Tenderloin (whole)	4 to 6	425°	140°	145° (med. rare)	45 - 60 (total time)
Tri-Tip (Bottom Sirloin)	1 1/2 to 2	425°	140°	145° (med. rare)	30 - 40
*Ribs that measure 6 to 7 inches from chine bone to tip of rib.

Cut	Pounds	Oven Temp			Minutes Per Pound
Rump (boneless)	2 to 3	325°	-	-	33 - 35
Loin (bone-in)	2 to 4	325°	-	-	34 - 36
Shoulder (boneless)	2 1/2 to 3	325°	-	-	31 - 34
Note: Smaller roasts require more minutes per pound than larger roasts.

Cut	Pounds	Oven Temp	Internal	Internal After 5 min	Minutes per pound
Loin Center (bone-in)	2 to 5	325°	155°	160° (medium)	20 - 25
Top Loin (boneless)	2 to 4	325°	155°	160° (medium)	23 - 33
Crown	6 to 10	325°	165°	170° (well)	20 - 25
Tenderloin	1/2 to 1	425°	155°	160° (medium)	27 - 29
Pork Shoulder/Butt Roast	8	325	165 - 170	170° (well)	23-25
Shoulder/Picnic Ham (uncooked)	3 to 10	325°	185°	Preheat oven to 450°	27 - 29
Ham (labeled "Cook Before Eating")	5 to 7	325°	160°		20
	10 - 15	325°	160°		18 - 20
Ham (labeled "Fully Cooked" or "Ready To Eat")	whole	325°	140°		15 - 18
	half	325°	140°		18 - 24
Spareribs	-	325°	-	-	1 1/2 - 1 3/4 hrs
Note: Smaller roasts require more minutes per pound than larger roasts. All pork should be cooked to 160°; however, 170° is recommended for some cuts for best flavor.

Cut	Pounds	Oven Temp			Cooking Time
(not stuffed)	3 to 3 1/2	375°	-	-	1 3/4 - 2 hrs
Goose Whole (not stuffed)	6 to 10 10 to 14			½ hr 425° and ¾ - 1 ½ hr at 350° ½ hr 425° 1 ½ - 2 ½ hr at 350°
Rock Cornish Hen	1 to 1 1/2	350°	-	-	1 - 1 1/4 hrs
Turkey Whole (stuffed)	6 to 8 8 to 12 12 to 16 16 to 20	325° 325° 325° 325°	- - - -	- - - -	3 - 3 1/2 hrs 3 1/2 - 4 1/2 hrs 4 - 5 hrs 4 1/2 - 5 1/2 hrs
Turkey Whole (not stuffed)	6 to 8 8 to 12 12 to 16 16 to 20	325° 325° 325° 325°	- - - -	- - - -	2 1/4 - 3 1/4 hrs 3 - 4 hrs 3 1/2 - 4 1/2 hrs 4 - 5 hrs
Turkey Breast (bone-in)	2 to 4 3 to 5 5 to 7	325° 325° 325°	- - -	- - -	1 1/2 - 2 hrs 1 1/2 - 2 1/2 hrs 2 - 2 1/2 hrs
Note: Times given are for unstuffed birds unless noted. Stuffed birds, other than turkey, require 15 to 30 minutes longer. Begin checking turkey doneness about one hour before end of recommended roasting time. For prestuffed turkeys, follow package directions very carefully-do not use this timetable.

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