| BEEF CUT | OVEN TEMPERATURE (preheated) | WEIGHT (pounds) | APPROXIMATE TOTAL COOKING TIME | INTERNAL TEMPERATURE* |
| Petite Tender Roast | 425°F | 8 to 12 ounces | Medium Rare:20 to 25 minutesMedium:25 to 30 minutes | 135°F 150°F |
| Ribeye Roast, Boneless (small end) | 350°F | 3 to 4 4 to 6 6 to 8 | Medium Rare:1-1/2 to 1-3/4 hoursMedium:1-3/4 to 2 hoursMedium Rare:1-3/4 to 2 hoursMedium:2 to 2-1/4 hoursMedium Rare:2 to 2-1/4 hoursMedium:2-1/4 to 2-1/2 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
| Ribeye Roast, Boneless (large end) | 350°F | 3 to 4 4 to 6 6 to 8 | Medium Rare:1-1/2 to 2 hoursMedium:2 to 2-1/4 hoursMedium Rare:2 to 2-1/4 hoursMedium:2-1/4 to 2-1/2 hoursMedium Rare:2-1/4 to 2-1/2 hoursMedium:2-1/2 to 2-3/4 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
| Ribeye Roast, Bone-In | 350°F | 4 to 6(2 ribs) 6 to 8(2 to 4 ribs) 8 to 10(4 to 5 ribs) | Medium Rare:1-3/4 to 2-1/4 hoursMedium:2-1/4 to 2-3/4 hoursMedium Rare:2-1/4 to 2-1/2 hoursMedium:2-1/2 to 3 hoursMedium Rare:2-1/2 to 3 hoursMedium:3 to 3-1/2 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
| Tenderloin Roast (well-trimmed) | 425°F | 2 to 3(center-cut) 4 to 5(whole) | Medium Rare:35 to 45 minutesMedium:45 to 50 minutesMedium Rare:45 to 55 minutesMedium:55 to 65 minutes | 135°F 145°F 135°F 145°F |
| Strip Roast, Boneless | 325°F | 3 to 4 4 to 6 6 to 8 | Medium Rare:1-1/4 to 1-1/2 hoursMedium:1-1/2 to 1-3/4 hoursMedium Rare:1-1/2 to 1-3/4 hoursMedium:1-3/4 to 2 hoursMedium Rare:1-3/4 to 2 hoursMedium:2 to 2-1/4 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
| Tri-Tip Roast | 425°F | 1-1/2 to 2 2 to 3 | Medium Rare:30 to 40 minutesMedium:40 to 50 minutesMedium Rare:40 to 50 minutesMedium:50 to 60 minutes | 135°F 150°F 135°F 150°F |
| Sirloin Tip Roast | 325°F | 3 to 4 4 to 6 6 to 8 | Medium Rare:1-3/4 to 2 hoursMedium:2 to 2-1/4 hoursMedium Rare:2 to 2-1/4 hoursMedium:2-1/4 to 2-3/4 hoursMedium Rare:2-1/4 to 2-3/4 hoursMedium:2-3/4 to 3-1/4 hours | 140°F 150°F 135°F 150°F 135°F 150°F |
| Sirloin Tip Center Roast | 325°F | 2 to 2-1/2 | Medium Rare:1-1/4 to 1-1/2 hours | 135°F |
| Rump Roast, Bottom Round Roast | 325°F | 3 to 4 | Medium Rare:1-1/4 to 1-3/4 hours | 135°F |
| Eye of Round Roast | 325°F | 2 to 3 | Medium Rare:1-1/4 to 1-1/2 hours | 135°F |
| Ground Beef, Meatloaf | 350°F | 10 x 4-inch(2 pounds) | 1-1/4 to 1-1/2 hours | 160°F |
