FRESH PORK ROASTING CHART

ROASTED AT 350°F. OVEN TEMPERATURE
* USDA Minimum Safe Cook Temperature
CUT THERMOMETER
READING
MINUTES PER
POUND
LOIN
Center
145°F. and Above *
35 - 40
Whole
145°F. and Above*
15 - 20
Ends
145°F. and Above*
45 - 50
SHOULDER
ROLLED
145°F. and Above*
45 - 50
CUSHION
145°F. and Above*
35 - 40
BOSTON BUTT
145°F. and Above*
45 - 50
LEG or HAM
145°F and Above*
30 - 35
SPARERIBS
30 - 35
PORK and HAM
LOAF
30 - 35

BEEF BROILING CHART

CUT BROILED*
THERMOMETER
READING
TOTAL TIME
IN MINUTES**
STEAKS (1 in.)
rare:
medium:
medium well:
done:

135°F.
145°F.
150°F.
170°F.
15 - 20
20 - 30
STEAKS (1½ in.)
rare:
medium:
medium well:
done:

135°F.
145°F.
150°F.
170°F.
25 - 30
35 - 50
STEAKS (2 in.)
rare:
medium:
medium well:
done:

135°F.
145°F.
150°F.
170°F.
30 - 40
50 - 70
BEEF PATTIES (1 in.)
rare:
medium:
medium well:
done:

135°F.
145°F.
150°F.
170°F.
5 - 6
6 - 7

*Pan-broiling or griddle-broiling requires about half the time for broiling.

**Thermometer temperatures are far more critical than time; time can be disregarded with proper use of a meat thermometer.

            

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