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Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

To Stew, Grill, Pan or Roast?
Grilling Options
Eating Well at Easter
Prime Meats and Beef Cuts Guide
Oven Roasting Cooking Times
Why Buying Meat from a Butcher Makes a Difference
Underrated Beef Cuts Worth Discovery
How to Store Meat Properly at Home
Cooking Guide for Specific Steaks
Steak Cooking Guide
A Visual Reference – How Do You Like Your Steak Finished?
Cooking Bacon
Guide to Pork Cuts
Understanding the Whole Steer
A Guide to Beef Cuts
Why Buying Meat from a Butcher Makes a Difference

Oven Roasting Cooking Times

BEEF CUT OVEN TEMPERATURE (preheated) WEIGHT (pounds) APPROXIMATE TOTAL COOKING TIME INTERNAL TEMPERATURE*
Petite Tender Roast425°F8 to 12 ouncesMedium Rare:
20 to 25 minutes		135°F
Medium:
25 to 30 minutes		150°F
Ribeye Roast, Boneless (small end)350°F3 to 4Medium Rare:
1-1/2 to 1-3/4 hours		135°F
Medium:
1-3/4 to 2 hours		145°F
4 to 6Medium Rare:
1-3/4 to 2 hours		135°F
Medium:
2 to 2-1/4 hours		145°F
6 to 8Medium Rare:
2 to 2-1/4 hours		135°F
Medium:
2-1/4 to 2-1/2 hours		145°F
Ribeye Roast, Boneless (large end)350°F3 to 4Medium Rare:
1-1/2 to 2 hours		135°F
Medium:
2 to 2-1/4 hours		145°F
4 to 6Medium Rare:
2 to 2-1/4 hours		135°F
Medium:
2-1/4 to 2-1/2 hours		145°F
6 to 8Medium Rare:
2-1/4 to 2-1/2 hours		135°F
Medium:
2-1/2 to 2-3/4 hours		145°F
Ribeye Roast, Bone-In350°F4 to 6
(2 ribs)		Medium Rare:
1-3/4 to 2-1/4 hours		135°F
Medium:
2-1/4 to 2-3/4 hours		145°F
6 to 8
(2 to 4 ribs)		Medium Rare:
2-1/4 to 2-3/4 hours		135°F
Medium:
2-1/2 to 3 hours		145°F
8 to 10
(4 to 5 ribs)		Medium Rare:
2-1/2 to 3 hours		135°F
Medium:
3 to 3-1/2 hours		145°F
Tenderloin Roast (well-trimmed)425°F2 to 3
(center-cut)		Medium Rare:
35 to 45 minutes		135°F
Medium:
45 to 50 minutes		145°F
4 to 5
(whole)		Medium Rare:
45 to 55 minutes		135°F
Medium:
55 to 65 minutes		145°F
Strip Roast, Boneless325°F3 to 4Medium Rare:
1-1/4 to 1-1/2 hours		135°F
Medium:
1-1/2 to 1-3/4 hours		145°F
4 to 6Medium Rare:
1-1/2 to 1-/3/4 hours		135°F
Medium:
1-3/4 to 2 hours		145°F
6 to 8Medium Rare:
1-3/4 to 2 hours		135°F
Medium:
2 to 2-1/4 hours		145°F
Tri-Tip Roast425°F1-1/2 to 4Medium Rare:
30 to 40 minutes		135°F
Medium:
40 to 50 minutes		150°F
2 to 3Medium Rare:
40 to 50 minutes		135°F
Medium:
50 to 60 minutes		150°F
Sirloin Tip Roast325°F3 to 4Medium Rare:
1-3/4 to 2 hours		140°F
Medium:
2 to 2-1/4 hours		150°F
4 to 6Medium Rare:
2 to 2-1/4 hours		135°F
Medium:
2-1/4 to 2-3/4 hours		150°F
6 to 8Medium Rare:
2-1/4 to 2-3/4 hours		135°F
Medium:
2-3/4 to 3-1/4 hours		150°F
Sirloin Tip Center Roast325°F2 to 2-1/2Medium Rare:
1-1/4 to 1-1/2 hours		135°F
Rump Roast, Bottom Round Roast325°F3 to 4Medium Rare:
1-1/4 to 1-3/4 hours		135°F
Eye of Round Roast325°F2 to 3Medium Rare:
1-1/4 to 1-1/2 hours		135°F
Ground Beef, Meatloaf350°F10 x 4-inch
(2 pounds)		1-1/4 to 1-1/2 hours160°F

* Remove Roast from oven when internal temperature reaches:
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here

Cooking Techniques

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.

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