| BEEF OVEN ROASTS |
| Bake at 350° |
|
| RARE: |
| 15 to 18 minutes per pound until Internal Temperature reaches 140° |
|
| MEDIUM: |
| 20 minutes per pound until Internal Temperature reaches 150° |
|
| WELL: |
| 25 minutes per pound until Internal Temperature reaches 170° |
|
TENDERLOIN
ROAST OF BEEF |
| Bake at 350° |
|
| RARE: |
| 15 to 18 minutes per pound until Internal Temperature reaches 140° |
|
| MEDIUM: |
| 20 minutes per pound until Internal Temperature reaches 150° |
|
| WELL: |
| 25 minutes per pound until Internal Temperature reaches 170° |
|
| BEEF POT ROASTS |
Sear well all over.
Add water to 1/2 height of roast, simmer approximately 1 hour & 15 minutes per pound.
Add onions for flavor. |
|
| MARINATED SIRLOIN TIPS |
| Best on Grill |
| Or Broil 5 to 7 minutes each side. |
|
| STEAK ROLLUPS |
Place on a wire rack in a pan.
Bake in a 350° oven for 25 minutes. |
|
| GRAY CORNED BEEF & RIBS |
| Full boil for 30 minutes, then simmer for 45 minutes per pound. |
|
| MEATLOAF |
| Bake at 350° for 30 to 45 minutes. |
|
| TURKEYS |
| A 20 pound turkey will take 4 pounds of stuffing. |
|
| UNSTUFFED: |
| Cook at 350° for 18 minutes per pound. |
|
| STUFFED: |
| Cook at 350° for 20 for 25 minutes per pound. |
|
|
|
| PORK & LAMB ROASTS |
| 30 minutes per pound at 350° until Internal Temperatures reaches 175° |
|
| STUFFED PORK CHOPS |
| Bake 45 to 50 minutes at 350°. |
|
BONELESS CHINESE STYLE
SPARE RIBS |
| Best on Grill |
| OR Bake at 350° for 40 to 45 minutes. |
|
| BONE IN CHINESE RIBS |
| Bake 30 minutes at 350°. |
|
| HAMS |
All hams are fully cooked.
Bake 12 to 15 minutes per pound at 325° to heat throughout. |
|
POULTRY – BROILERS
& ROASTERS |
| Bake 30 minutes per pound until Internal Temperature reaches 185 to 190°. |
|
| MARINATED CHICKEN |
| Best on Grill |
| Or Bake at 350° for 20 minutes. OR Broil 10 minutes each side. |
|
|
Source: Haverhill Beef Company