Timetable for Roasting Meats Note: Smaller roasts require more minutes per pound than larger roasts. Beef Cuts Approximate Weight (pounds) Oven Temp Meat Thermometer Reading (after roasting) Final Meat Thermometer Reading (after standing) Approximate Cooking Time (minutes per pound) Eye Round 2 to 3 325ºF 140ºF 145ºF (med.-rare) 20 to 22 Rib (small end) 6 to 7 inches from chine bone to tip of rib 4 to 6 6 to 8 325ºF 325ºF 140ºF 155ºF 140ºF 140ºF 145ºF (med.-rare) 160ºF (medium) 145ºF (med.-rare) 160ºF (medium) 25 to 30 30 to 34 23 to 26 27 to 32 Rib Eye (small end) 4 to 6 350ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 18 to 20 20 to 22 Round Tip 2 1/2 to 4 325ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 30 to 35 35 to 40 Sirloin Tip (high quality) 4 to 6 8 to 10 325ºF 325ºF 140ºF 155ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 145ºF (med.-rare) 160ºF (medium) 25 to 30 30 to 35 18 to 22 23 to 25 Tenderloin (whole) (half) 4 to 6 2 to 3 425ºF 425ºF 140ºF 140ºF 145ºF (med.-rare) 145ºF (med.-rare) 45 to 60 (total time) 35 to 45 (total time) Tri-Tip (bottom sirloin) 1 1/2 to 2 425ºF 140ºF 145ºF (med.-rare) 30 to 40 Veal Cuts Approximate Weight (pounds) Oven Temp Meat Thermometer Reading (after roasting) Final Meat Thermometer Reading (after standing) Approximate Cooking Time (minutes per pound) Rump (boneless) 2 to 3 325ºF 155ºF 160ºF (medium) 33 to 35 Shoulder (boneless) 2 1/2 to 3 325ºF 155ºF 160ºF (medium) 31 to 34 Loin (bone in) (boneless) 3 to 4 2 to 3 325ºF 325ºF 155ºF 155ºF 160ºF (medium) 160ºF (medium) 34 to 36 18 to 20 Rib 4 to 5 325ºF 155ºF 160ºF (medium) 25 to 27 Crown (12 to 14 ribs) 7 1/2 to 9 1/2 325ºF 155ºF 160ºF (medium) 19 to 21 Pork Cuts Approximate Weight (pounds) Oven Temp Meat Thermometer Reading (after roasting) Final Meat Thermometer Reading (after standing) Approximate Cooking Time (minutes per pound) Loin Center (bone in) 3 to 5 350ºF 155ºF 160ºF (medium) 20 Tenderloin 1/2 to 1 450ºF 155ºF 160ºF (medium) 20 Blade Loin or Sirloin (boneless, tied) 2 1/2 to 3 1/2 350ºF 155ºF 160ºF (medium) 20 Rib (boneless) 2 to 4 350ºF 155ºF 160ºF (medium) 20 Top Loin Double (boneless) 3 to 4 350ºF 155ºF 160ºF (medium) 20 Top Loin (boneless) 2 to 4 350ºF 155ºF 160ºF (medium) 20 Crown 6 to 10 350ºF 155ºF 160ºF (medium) 20 Boston Butt (boneless) 3 to 6 350ºF 155ºF 160ºF (medium) 45 Total Cooking Time Back Ribs Until tender 1 1/2 to 2 hr Country-Style Ribs 1-inch slices 1 1/2 to 1 3/4 hr Spareribs Until tender 1 1/2 to 2 hr Lamb Cuts Approximate Weight (pounds) Oven Temp Meat Thermometer Reading (after roasting) Final Meat Thermometer Reading (after standing) Approximate Cooking Time (minutes per pound) Leg Roast Whole (bone in) 12 5 to 7 325ºF 325ºF 140ºF 155ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 145ºF (med.-rare) 160ºF (medium) 15 to 20 15 to 20 20 to 25 25 to 30 Whole (boneless) 4 to 7 325ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 25 to 30 30 to 35 Shank half 3 to 4 325ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 30 to 35 40 to 45 Sirloin 3 to 4 325ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 25 to 30 35 to 40 Shoulder Roast (boneless) (bone in pre-sliced) 3 1/2 to 5 3 1/2 to 5 325ºF 325ºF 140ºF 155ºF 140ºF 155ºF 145ºF (med.-rare) 160ºF (medium) 145ºF (med.-rare) 160ºF (medium) 30 to 35 35 to 40 35 to 40 40 to 45 BIISON COOKING TIPS:  • Medium to low heat (never high). • Pan sear briefly first to seal in juices. • Suggestion for medium to rare only (never well done). • Turn often. Grill / Broiler: • Set one notch further away from heat than for beef. Roasting: • 2 hours per pound at 275° F.   • Internal meat temperature of 140° F.   • Best cooked on a rotisserie or slow cooker. Pan Cooking: • Keep a tight lid for moisture retention. Steak Grilling: • About 10 minutes for an 8 oz. steak to medium. Burger Grilling: • Meat thickness greater than 1/2 inch. • Don't flatten with spatula - keep juices in meat.