Beef Cookery Time Charts - Utah
Tenderloin Roast 425° F
2 to 3 lb
(center cut)
4 to 5 lb
(whole)
Medium Rare:
35 to 40 minutes
Medium:
45 to 50 minutes
Medium Rare:
50 to 60 minutes
Medium:
60 to 70 minutes
135° F
150° F
135° F
150° F
Tri-Tip Roast 425° F 1-1/2 to 2 lb
Medium Rare:
30 to 40 minutes
Medium:
40 to 45 minutes
135° F
150° F
Round Tip Roast 325° F
3 to 4 lb
4 to 6 lb
6 to 8 lb
Medium Rare:
1-3/4 to 2 hours
Medium:
2-1/4 to 2-1/2 hours
Medium Rare:
2 to 2-1/2 hours
Medium:
2-1/2 to 3 hours
Medium Rare:
2-1/2 to 3 hours
Medium:
3 to 3-1/2 hours
140° F
155° F
140° F
155° F
140° F
155° F
Rump Roast 325° F 3 to 4 lb
Medium Rare:
1-1/2 to 2 hours
135° F
Bottom Round Roast 325° F 3 to 4 lb
Medium Rare:
1-1/2 to 2 hours
135° F
Eye Round Roast 325° F 2 to 3 lb
Medium Rare:
1-1/2 to 1-3/4 hours
135° F
Meatloaf
Cook to medium
(160° F doneness)
350° F 8 x 4 inches
1-1/2 lb
Medium:
1-1/4 hours
160° F
• Medium rare doneness = 145° F final internal temperature after 15-20 minutes standing time.
• Medium doneness = 160° F final internal temperature after 15-20 minutes standing time.
• All cooking times are based on beef removed directly from refrigerator.
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