Standard Cooking Instructions for Canadian Beef Cuts
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Standard Cooking Instructions for Canadian Beef Cuts—Developed by BIC—updated October 2007
Beef Roasts
Pot Roast
1. Season roast. In lightly oiled Dutch oven or stockpot, brown roast using
medium-high heat.
2. Add 1 to 2 cups (250 to 500 mL) liquid (such as red wine, broth, canned
tomatoes or soup).
3. Simmer, covered, on stove top or in 325°F (160°C) oven for 3 hours or
until fork-tender. Add chunks of vegetables for final 45 minutes, if
desired. Skim fat from sauce and season to taste.
Oven Roast
1. Season roast. Place on rack in shallow roasting pan. Insert oven-safe
meat thermometer into centre of roast, avoiding fat or bone. Oven-
sear in preheated 450°F (230°C) oven for 10 minutes.
2. Reduce heat to 275°F (140°C); cook uncovered to desired doneness,
removing from oven when 5°F (3°C) below finished temperature. (Bone-
in roast can take 30 to 45 minutes longer. Tenderloin can take 30 to 60
minutes less.)
3. Cover with foil and let stand for at least 15 minutes before carving into
thin slices.
*Cook Times are guidelines only and vary with ovens and roast shape-roasts ma y be done
up to 30 minutes sooner or later than estimated. Use a meat thermometer to know
doneness.
Premium Oven
Roasts
• Prime Rib
• Rib
• Rib Cap Off
• Rib Eye
• Strip Loin
• Tenderloin
• Top Sirloin
Oven Roasts
• Bottom Sirl oin Tri-Tip
• Eye of Round
• Eye of Round w/ Bacon
• Heel of Round
• Inside Round
• Inside Round King w/
Pork Fat
• Outside Round
• Round
• Rump
• Sirloin Tip
Cuts
• Blade
• Bottom Blad e
• Brisket
• Brisket Boneless
• Cross Rib
• Shoulder
• Top Blade
*Estimated Cook time (hours)
Weight
(kg)
Medium-Rare
145ºF (63ºC)
Medium to Well-done
160ºF (71ºC) or +
Weight
(lb)
1 1-3/4 to 2-1/4 2 to 2-1/2 2
1.5 2 to 2-1/2 2-1/4 to 2-3/4 3
2 2-1/4 to 2-3/4 2-1/2 to 3 4
2.5 2-1/2 to 3 2-3/4 to 3-1/4 5.5
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