Basic “Rules of Thumb” for Cooking Meat
- The following are meant as general guidelines only and are not iron-clad rules of cooking. Oven temperature, the shape of the meat and desired doneness are just a few variables which affect cooking times.
- We recommend that you consult a cook book for more specific directions as Alpine Meats will not be held responsible for improperly cooked meat.
- It is always a good idea to take the meat out of the refridgerator for an hour or two before cooking to allow it to reach room temperature; this will reduce the cooking time and increase the quality of your roast or steak. (If you put it straight into the oven at a temperature close to freezing, the outside tends to get cooked even more quickly than the inside).
- In order to effectively cook meat while killing bacteria, ovens should be set to at least 275 degrees F. An oven temperature of 350 to 375 degrees F is recommended.
- The BEST WAY to ensure that your meat is cooked properly is to use a meat thermometer. For your convenience, we sell such thermometers in the store.
- Below is a table of internal temperatures based on an oven set to 375 degrees F. The meat at each of the following temperatures is approximately Medium-Rare to Medium-Well.
|Type of Meat||Internal Temperature|
|Beef||145 degrees F|
|Pork||160 degrees F|
|Poultry||165 degrees F|
|Veal||145 degrees F|
|Lamb||160 degrees F|
- The most general guideline for cooking meat is 30 minutes per pound in an oven set to 375 degrees F. This applies to most roasts of average size. For thin and narrow roasts, (such as pork loins or tenderloins), less time is recommended.
- Be careful! It is safer to ere on the side of caution and check the internal temperature before you feel that the roast should be done. Remember, you can always put it back in the oven for a bit if it is not yet finished, but can’t do much if you’ve already burnt it to a crisp!