Guide to Roasting Star Ranch AngusTM Beef
| Beef Cut | Oven Temperature (Preheated) (degrees F) |
Weight (pounds) | Approximate Total Cooking Time | Remove roast from oven when internal temperature reaches: (degrees F) |
| Shoulder Petite Tender Roast | 425 | 8 to 12 ounces | Medium Rare to Medium: 20 to 25 minutes |
145 to 160 (No stand time needed.) |
| Ribeye Roast, small end | 350 | 3 to 4 |
Medium Rare: 1-1/2 to 1-3/4 hours Medium 1-3/4 to 2 hours |
135 150 |
| 4 to 6 |
Medium Rare: 1-3/4 to 2 hours Medium: 2 to 2-1/2 hours |
135 150 |
||
| 6 to 8 |
Medium Rare: 2 to 2-1/4 hours Medium: 2-1/2 to 2-3/4 hours |
135 150 |
||
| Ribeye Roast, large end | 350 | 3 to 4 |
Medium Rare: 1-3/4 to 2-1/4 hours Medium: 2 to 2-1/2 hours |
135 150 |
| 4 to 6 |
Medium Rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours |
135 150 |
||
| 6 to 8 |
Medium Rare: 2-1/4 to 2-1/2 Medium: 2-3/4 to 3 hours |
135 150 |
||
| Rib Roast, chine bone removed | 350 |
4 to 6 (2 ribs) |
Medium Rare: 1-3/4 to 2-1/4 hours Medium: 2-1/4 to 2-3/4 hours |
135 150 |
|
6 to 8 (2 to 4 ribs) |
Medium Rare: 2-1/4 to 2-1/2 hours Medium: 2-3/4 to 3 hours |
135 150 |
||
|
8 to 10 (4 to 5 ribs) |
Medium Rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 |
135 150 |
||
| Tenderloin Roast, well trimmed | 425 | 2 to 3 (center-cut) |
Medium Rare: 35 to 40 Medium: 45 to 50 minutes |
135 150 |
| 4 to 5 (whole) |
Medium Rare: 50 to 60 minutes Medium: 60 to 70 minutes |
135 150 |
||
| Tri-Tip Roast | 425 | 1-1/2 to 2 |
Medium Rare: 30 to 40 Medium: 40 to 45 |
135 150 |
| Round Tip Roast | 325 | 3 to 4 |
Medium Rare: 1-3/4 to 2 hours Medium: 2-1/4 to 2-1/2 |
140 155 |
| 4 to 6 |
Medium Rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours |
140 155 |
||
| 6 to 8 |
Medium Rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours |
140 155 |
||
| Round Sirloin Tip Center Roast | 325 | 2 to 2-1/2 |
Medium Rare: 1-1/4 to 1-1/2 |
140 |
| Rump Roast | 325 | 2 to 2-1/2 | Medium Rare: 1-1/2 to 2 hours |
135 |
| Bottom Round Roast | 325 | 3 to 4 | Medium Rare: 1-1/2 to 2 hours | 135 |
| Eye Round Roast | 325 | 2 to 3 | Medium Rare: 1-1/2 to 1-3/4 hours | 135 |
|
Ground beef, meatloaf |
350 |
8x4-inch 1-1/2 pounds |
1-1/4 hours | 160 |
Medium rare doneness = 145ºF final internal temperature after 15 to 20 minutes standing time.
Medium doneness = 160ºF final internal temperature after 15 to 20 minutes standing time.
All cook times are based on beef removed directly from refrigerator.
Courtesy of The Beef Checkoff
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