Haen Meats Cooking Tips/Meat Preparation

Beef Roasting Timetable

  • An average portion of beef per person is 6-8 ounces.
  • Let roast stand 15 minutes after removing from oven.
  • Final temperature will rise about 10 degrees after removing.
 
Oven Temperature
Pounds
Cooking Time in Hours
Remove from oven
when meat temperature is:
Eye Round Roast 325°F 2-3 Medium Rare: 1 1/2-1 3/4 135°F
Ribeye Roast (small end) 350°F 4-6 Medium Rare: 1 3/4-2
Medium: 2-2 1/2
135°F
150°F
6-8 Medium Rare:2 1/4-2 1/2
Medium: 2 3/4-3
135°F
150°F
Ribeye Roast (large end) 350°F 4-6 Medium Rare: 2-2 1/2
Medium: 2 1/2-3
135°F
150°F
6-8 Medium Rare:2 1/4-2 1/2
Medium: 2 3/4-3
135°F
150°F
Bone-in Rib Roast 350°F 6-8 Medium Rare:2 1/4-2 1/2
Medium: 2 1/2-3
135°F
150°F
8-10 Medium Rare: 2 1/2-3
Medium: 3-3 1/2
135°F
150°F
Top Round Roast 325°F 6-8 Medium Rare: 2 1/2-3 135°F
Tri Tip Roast 425°F 2-3 Medium Rare: 3/4-1 135°F
Tenderloin Roast 425°F 2-3 Medium Rare: 1/2-3/4
Medium: 3/4-1
135°F
150°F
4-5 Medium Rare: 3/4-1
Medium: 1-1 1/4
135°F
150°F

  • Weekly Specials

  • November 20-25


  • Good Luck Hunters!
  • Happy Thanksgiving!

Join Our Newsletter Mailing List

*
*
*

Quality Products, Exceptional Service

P: (920) 766-3239 F: (920) 766-4786
600 W Cty Rd KK, Kaukauna
Mo, Tu, We, Fr: 7a - 5p
Th: 7a - 6p Sa: 7a - Noon

©2009-2017 Haen’s Meat Packing Virtualtech Website Design and Promotion, Inc.