Grilling Times and Temperatures for Meat and Poultry

Grilling Food Safely
Approximate Grilling Times and Temperatures for Meat and Poultry
Always use a food thermometer to be sure meats and poultry are cooked to a safe internal temperature
and doneness. Research conducted by the U.S. Department of Agriculture (USDA) indicates that the
color of the meat is not a reliable indicator meat or poultry has reached a temperature high enough to
destroy harmful bacteria that may be present. For approximate cooking times, see the following chart
compiled from various resources. Remember that outdoor grills can vary in heat. When using a
barbecue sauce, apply during the last 15 to 30 minutes of grilling to prevent excess browning or burning.
NOTE:
USDA recommends cooking pork, beef, veal, lamb chops, roasts, steaks to 145º
F then let
rest 3 minutes before carving or eating.
ITEM SIZE GRILLING TIME INTERNAL TEMP
IN ° F
BEEF
Steaks
3/4” thick 3 to 4 min./side
4 to 5 min./side
Medium rare 145
Medium 160
Kabobs 1-inch cubes 3 to 4 min./side 145 to 160
Hamburger patties 1/2” thick 3 min. per side 160
Roast, rolled rump (indirect heat)
sirloin tip (indirect heat)
4 to 6 lbs.
3 1/2 to 4 lbs.
18 to 22 min./lb.
20 to 25 min./lb.
145 to 160
Ribs, Back cut in 1-rib portions 10 min./side 160
Tenderloin Half, 2 to 3 lbs.
Whole, 4 to 6 lbs.
10 to 12 min./side
12 to 15 min./side
Medium rare 145
Medium 160
HAM
Fully cooked (indirect heat) any size 8 to 10 min./lb. 140
Cook-before-eating (indirect heat) Whole, 10 to 14 lbs.
Half, 5 to 7 lbs.
Portion, 3 to 4 lbs.
10 to 15 min./lb.
12 to 18 min./lb.
30 to 35 min./lb.
160
LAMB
Chops, shoulder, loin, or rib 1" thick 5 min./side
145 to 160
Steaks, sirloin, or leg 1" thick 5 min./side
145 to 160
Kabobs 1" cubes 4 min./side 145 to 160
Patties, ground 4 oz., 1/2" thick 3 min./side 160
Leg, butterflied 4 to 7 lbs. 40 to 50 min. total
145 to 160
OSTRICH or EMU
Fan filets, steaks, or kabobs 3/4" thick 3 min./side Medium rare 145
Patties, ground 1/2" thick 3 min./side 160

PORK, Fresh
Chops, bone-in or boneless 3/4" thick
1 1/2" thick
3 to 4 min./side
7 to 8 min./side
145
Tenderloin 1/2 to 1 1/2 lbs. 15 to 25 min. total 145
Ribs (indirect heat) 2 to 4 lbs. 1 1/2 to 2 hrs. 145
Patties, ground 1/2" thick 4 to 5 min./side 145
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