{"id":6819,"date":"2019-02-04T13:36:57","date_gmt":"2019-02-04T20:36:57","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6819"},"modified":"2019-02-04T13:36:57","modified_gmt":"2019-02-04T20:36:57","slug":"meat-cooking-time-per-pound","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/meat-cooking-time-per-pound.html","title":{"rendered":"Meat Cooking Time per Pound"},"content":{"rendered":"\n\n\n
\n\n\n\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
BEEF OVEN ROASTS<\/span><\/b><\/td>\n<\/tr>\n
Bake at 350\u00b0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
RARE:<\/span><\/b><\/td>\n<\/tr>\n
15 to 18 minutes per pound until Internal Temperature reaches 140\u00b0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
MEDIUM:<\/span><\/b><\/td>\n<\/tr>\n
20 minutes per pound until Internal Temperature reaches 150\u00b0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
WELL:<\/span><\/b><\/td>\n<\/tr>\n
25 minutes per pound until Internal Temperature reaches 170\u00b0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
TENDERLOIN
\nROAST OF BEEF<\/span><\/b><\/td>\n<\/tr>\n
Bake at 350\u00b0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
RARE:<\/span><\/b><\/td>\n<\/tr>\n
15 to 18 minutes per pound until Internal Temperature reaches 140\u00b0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
MEDIUM:<\/span><\/b><\/td>\n<\/tr>\n
20 minutes per pound until Internal Temperature reaches 150\u00b0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
WELL:<\/span><\/b><\/td>\n<\/tr>\n
25 minutes per pound until Internal Temperature reaches 170\u00b0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
BEEF POT ROASTS<\/span><\/b><\/td>\n<\/tr>\n
Sear well all over.
\nAdd water to 1\/2 height of roast, simmer approximately 1 hour & 15 minutes per pound.
\nAdd onions for flavor.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n\n
MARINATED SIRLOIN TIPS<\/span><\/b><\/td>\n<\/tr>\n
Best on Grill<\/span><\/b><\/td>\n<\/tr>\n
Or Broil 5 to 7 minutes each side.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
STEAK ROLLUPS<\/span><\/b><\/td>\n<\/tr>\n
Place on a wire rack in a pan.
\nBake in a 350\u00b0 oven for 25 minutes.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
GRAY CORNED BEEF & RIBS<\/span><\/b><\/td>\n<\/tr>\n
Full boil for 30 minutes, then simmer for 45 minutes per pound.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
MEATLOAF<\/span><\/b><\/td>\n<\/tr>\n
Bake at 350\u00b0 for 30 to 45 minutes.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n\n\n\n\n\n\n
TURKEYS<\/span><\/b><\/td>\n<\/tr>\n
A 20 pound turkey will take 4 pounds of stuffing.<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
UNSTUFFED:<\/span><\/b><\/td>\n<\/tr>\n
Cook at 350\u00b0 for 18 minutes per pound.<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
STUFFED:<\/span><\/b><\/td>\n<\/tr>\n
Cook at 350\u00b0 for 20 for 25 minutes per pound.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n\n

<\/p>\n<\/td>\n

\n\n\n\n
\n\n\n\n\n
PORK & LAMB ROASTS<\/span><\/b><\/td>\n<\/tr>\n
30 minutes per pound at 350\u00b0 until Internal Temperatures reaches 175\u00b0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
STUFFED PORK CHOPS<\/span><\/b><\/td>\n<\/tr>\n
Bake 45 to 50 minutes at 350\u00b0.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n\n
BONELESS CHINESE STYLE
\nSPARE RIBS<\/span><\/b><\/td>\n<\/tr>\n
Best on Grill<\/span><\/b><\/td>\n<\/tr>\n
OR Bake at 350\u00b0 for 40 to 45 minutes.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
BONE IN CHINESE RIBS<\/span><\/b><\/td>\n<\/tr>\n
Bake 30 minutes at 350\u00b0.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
HAMS<\/span><\/b><\/td>\n<\/tr>\n
All hams are fully cooked.
\nBake 12 to 15 minutes per pound at 325\u00b0 to heat throughout.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n
POULTRY – BROILERS
\n& ROASTERS<\/span><\/b><\/td>\n<\/tr>\n
Bake 30 minutes per pound until Internal Temperature reaches 185 to 190\u00b0.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\n\n\n\n\n\n
MARINATED CHICKEN<\/span><\/b><\/td>\n<\/tr>\n
Best on Grill<\/span><\/b><\/td>\n<\/tr>\n
Or Bake at 350\u00b0 for 20 minutes. OR Broil 10 minutes each side.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Source:\u00a0\u00a0<\/strong>Haverhill Beef Company<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

BEEF OVEN ROASTS Bake at 350\u00b0 RARE: 15 to 18 minutes per pound until Internal Temperature reaches 140\u00b0 MEDIUM: 20 minutes per pound until Internal Temperature reaches 150\u00b0 WELL: 25 minutes per pound until Internal Temperature reaches 170\u00b0 TENDERLOIN ROAST OF BEEF Bake at 350\u00b0 RARE: 15 to 18 minutes per pound until Internal Temperature … Continue reading “Meat Cooking Time per Pound”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-6819","post","type-post","status-publish","format-standard","hentry","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6819"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6819\/revisions"}],"predecessor-version":[{"id":7176,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6819\/revisions\/7176"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}