Meat Preparation
We are pleased to bring you these recommendations for proper storage, handling, and cooking procedures. We are always pleased to provide any advice we can to our clients to improve the quality and safety of their meals.
1. Prepare charcoal for grilling. When coals are medium, ash-covered, spread in single layer. Position cooking grid. (To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for MEDIUM heat.)
2. Season beef as desired. Place on cooking grid directly over coals.
3. Grill according to chart below, turning occasionally. (Gas grill brands vary greatly; consult owner’s manual for grilling guidelines.)
| Beef Cut |
Thickness |
Approximate Total Cooking Time Uncovered
(medium rare to medium) |
|
Ribeye Steak
|
3/4 inch |
6 to 8 minutes |
| 1 inch |
11 to 14 minutes |
|
Porterhouse/T-bone
|
3/4 inch |
10 to 12 minutes |
| 1 inch |
14 to 16 minutes |
|
Top Loin Steak, boneless
|
3/4 inch |
10 to 12 minutes |
| 1 inch |
15 to 18 minutes |
| Tenderloin Steak |
1 inch |
13 to 15 minutes |
| Top Sirloin Steak |
3/4 inch |
13 to 16 minutes |
| 1 inch |
17 to 21 minutes |
1. Heat oven to temperature as specified in chart below.
2. Place roast, fat side up, on rack in shallow roasting pan. Season roast, as desired. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water. Do not cover.
3. Roast according to chart. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees to reach desired doneness and roast will be easier to carve.)
| Beef Cut |
Oven Temp |
Weight |
Approximate
Total Cook Time |
Remove from Oven at: |
| Prime Rib |
350 deg F. |
4 to 6 lbs |
Medium rare: 1 and 3/4 hrs to 2 hrs |
135 F. |
| Medium: 2 to 2 and 1/2 hrs |
150 F. |
| 6 to 8 lbs |
Medium rare: 2 to 2 and 1/4 hrs |
135 F. |
| Medium: 2 and 1/2 to 2 and 3/4 hrs |
150 F. |
| 8 to 10 lbs |
Medium rare: 2 and 1/2 to 3 hrs |
135 F. |
| Medium: 3 to 3 and 1/2 hrs |
150 F. |
| Sirloin Tip |
325 deg F. |
4 to 6 lbs |
Medium rare: 2 to 2 and 1/2 hrs |
140 F. |
| Medium: 2 and 1/2 to 3 hrs |
155 F. |
Medium rare doneness = 145*F final meat temperature after 15 minutes standing time.
All cook times are based on beef removed directly from refrigerator.
If you plan to keep fresh cuts of meat more than 48 hours after purchase, store it immediately in the freezer and thaw before use.
After meat has been cooked, cool leftovers in the refrigerator uncovered. Then cover and wrap them within one hour of cooking. Store cooked leftovers in the coldest part of the refrigerator for up to four days, or freeze immediately after wrapping. Identify with dates all such items in your freezer.
Due to modern farming and meat processing practices, it's highly unlikely that meat contains bacteria that could cause illness. If raw meats are mishandled, the chance of illness greatly increases. For your family's safety follow these basic guidelines:
-
Wash hands with warm soapy water before and after handling raw meat
-
Use separate plates and utensils for raw and cooked meat
-
Thaw and marinate meat in the refrigerator instead of at room temperature
One of the best ways to minimize the risk is to “keep it cold.” Refrigerators should be kept between 32°F — 40°F. The times listed below are good rules to stick by when storing meat; though, when in doubt — throw it out!
Please also read and follow our sections on Meat Storage and Defrosting recommendations.
| Maximum Recommended Storage Times for Quality |
Type
|
Refrigerator
(35 to 40 deg F) |
Freezer
(0 deg F or colder) |
| Fresh Beef Cuts |
Steaks, Roasts |
3 to 4 days |
6 to 12 months |
| Beef for Stew |
2 to 3 days |
6 to 12 months |
| Ground Beef |
1 to 2 days |
3 to 4 months |
| Leftover cooked beef |
All |
3 to 4 days |
2 to 3 months |
| Fresh Pork Cuts |
Roasts, steaks, chops |
2 to 4 days |
3 to 6 months |
| Ground Pork |
1 to 2 days |
1 to 3 months |
| Leftover cooked pork |
All |
4 to 5 days |
2 to 3 months |
Always defrost and marinade meats at refrigerator temperatures!!
Use a thermometer frequently to verify the temperature of your refrigerator and freezer.
All meat should be defrosted in the refrigerator, or during the cooking cycle.
Defrost during cooking by increasing the cooking times by 1/3 to 1/2. Broil frozen pork chops on the lowest oven rack.
| Cut type |
Defrosting time
(hrs in refrigerator) |
| Large roasts |
4-7/lb |
| Small roasts |
3-5/lb |
| Chops, 1 in thick |
12-14 |
|
ROASTING — 350°F in oven
|
Size/Wgt |
Cooking Time |
|
Loin roast, bone-in
|
3 to 5 lbs |
20 min per pound |
|
Rib roast, boneless
|
2 to 4 lbs |
20 min per pound |
|
Tenderloin (450°F in oven)
|
1/2 to 1 lb |
20 min per pound |
|
BROILING/GRILLING — 4 inches from heat
|
|
Chops, bone-in
|
3/4 inch |
6 to 8 minutes |
|
Chops, boneless
|
3/4 inch |
6 to 8 minutes |
|
Tenderloin
|
1/2 to 1 lb |
15 to 25 mins |
|
Kabobs
|
1 inch cubes |
10 to 20 mins |
|
Lean ground pork patties
|
1/2 in thick |
8 to 10 mins |
|
PAN BROILING — medium-high on stove top
|
|
Chops, bone-in
|
3/4 inch |
6 to 10 mins |
|
Chops, boneless
|
3/4 inch |
6 to 10 mins |
|
Lean ground pork patties
|
1/2 inch |
7 to 9 mins |
Because today's pork is so lean, it's important not to overcook it. Yet, for many, one of the first food safety rules learned was never to serve pork unless it's been cooked to well-done in order to avoid trichinosis. But cooking to 180° leaves pork tough and dry.
The good news is, this advice is outdated. Modern methods of farming have made trichinosis virtually nonexistent. Plus, the USDA has established that cooking pork to an internal temperature of 137°F kills Trichinella spiralis. The USDA currently advises the final temperature for cooked pork should be 160°F.
Remember to "think pink". For fork-tender, juicy pork, cook to medium-done which is an internal temperature of 160°F. Pork cooked to 170°F will lose almost all of its pink color and juiciness.
Information on this page is provided by and with permission from the National Pork Producers Council at www.nppc.org, and the National Cattlemen's Beef Association, www.cowtown.org
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