Haen Meats Cooking Tips/Meat Preparation
Beef Roasting Timetable
- An average portion of beef per person is 6-8 ounces.
- Let roast stand 15 minutes after removing from oven.
- Final temperature will rise about 10 degrees after removing.
Oven Temperature |
Pounds |
Cooking Time in Hours |
Remove from oven |
|
| Eye Round Roast | 325°F | 2-3 | Medium Rare: 1 1/2-1 3/4 | 135°F |
| Ribeye Roast (small end) | 350°F | 4-6 | Medium Rare: 1 3/4-2 Medium: 2-2 1/2 |
135°F 150°F |
| 6-8 | Medium Rare:2 1/4-2 1/2 Medium: 2 3/4-3 |
135°F 150°F |
||
| Ribeye Roast (large end) | 350°F | 4-6 | Medium Rare: 2-2 1/2 Medium: 2 1/2-3 |
135°F 150°F |
| 6-8 | Medium Rare:2 1/4-2 1/2 Medium: 2 3/4-3 |
135°F 150°F |
||
| Bone-in Rib Roast | 350°F | 6-8 | Medium Rare:2 1/4-2 1/2 Medium: 2 1/2-3 |
135°F 150°F |
| 8-10 | Medium Rare: 2 1/2-3 Medium: 3-3 1/2 |
135°F 150°F |
||
| Top Round Roast | 325°F | 6-8 | Medium Rare: 2 1/2-3 | 135°F |
| Tri Tip Roast | 425°F | 2-3 | Medium Rare: 3/4-1 | 135°F |
| Tenderloin Roast | 425°F | 2-3 | Medium Rare: 1/2-3/4 Medium: 3/4-1 |
135°F 150°F |
| 4-5 | Medium Rare: 3/4-1 Medium: 1-1 1/4 |
135°F 150°F |
Weekly Specials
September 25-30
- Homemade Chili$4.99 lb
- Hickory Smoked Baconsave $1.00 pk
- Simon’s Onion Cheese Spreadsave $1.00 pk
- Kosmos Q Cow Cover Rubsave $1.00 bottle