| How To Cook Today's Beef |
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| Beef Cut |
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| Chuck |
Chuck Top Blade Steak, Chuck Eye Steak, boneless |
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| Chuck Shoulder Steak, boneless |
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| Chuck Arm Steak |
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| Chuck 7-Bone Steak |
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| Chuck Pot Roast, such as: Arm, Blade, Shoulder |
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| Rib |
Rib Steak, Ribeye Steak |
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| Rib Roast, Ribeye Roast |
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| Short Loin |
Porterhouse/T-bone Steak |
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| Tenderloin Steak, Top Loin Steak |
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| Tenderloin Roast, Top Loin Roast |
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| Sirloin |
Sirloin Steak, Tri-Tip Steak, Top sirloin, boneless |
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| Round |
Round Tip Steak, thin cut |
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| Round Steak |
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| Top Round Steak |
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| Eye Round Steak |
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| Eye Round Roast, Round Tip Roast, Top Round Roast |
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| Other Cuts |
Brisket, Fresh or Corned |
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| Skirt Steak |
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| Flank Steak |
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* Requires marinating.
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| Oven Roasting |
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| Oven roasting is an excellent way
to cook large cuts of meat or poultry with consistently delicious
results. Oven roasting requires a shallow roasting pan, placing
the meat or poultry on a rack to allow juices to drain and keep
the meat out of the drippings. No water is added and no cover
required, although whole poultry may be tented with aluminum
foil during roasting to prevent the breast from over cooking.
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| Getting It Ready |
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- Preheat the oven to 325 degrees Fahrenheit*
- If desired, season the roast before cooking with a flavorful herb rub applied to the surface. Place roast, fat side up, on rack in shallow roasting pan.
- Insert oven proof meat thermometer into the thickest part of roast, not resting in fat or touching bone. Do not add water or cover.
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| Cooking The Roast |
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Cook roast 25-30 minutes per pound, using a meat thermometer to test for doneness: 135 degrees Fahrenheit indicates medium rare, 150 degrees indicates medium. Let stand 15 to 20 minutes in a warm place to let the meat juices firm up. The internal temperature of the roast will rise 5-10 degrees during this time.
*Exception: beef rib roasts should be cooked at 350 degrees Fahrenheit allowing 25-30 minutes per pound.
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| Serving Sizes |
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For boneless meats, allow 1/3 lb. per person.
For bone-in meats, allow 3/4 lb. per person.
Best Cuts for Oven Roasting: ribeye, top round roast, sirloin tip roast, filet mignon, bottom round rump roast, top round, New York sirloin, ground beef, meat loaf
| Beef Cut |
Oven Temp.(preheated) |
Weight(pounds) |
Total CookingTime (hours) |
| Tip Roast Medium Rare |
425º F |
1 1/2 to 2 |
30 to 40 min. |
| Medium |
425º F |
1 1/2 to 2 |
40 to 45 min. |
| Round Roast Medium Rare |
325º F |
2 to 3 |
1 1/2 to 1 3/4 |
| Round Tip Roast. Medium Rare |
325º F |
3 to 4 |
1 3/4 to 2 |
| Medium |
325º F |
3 to 4 |
2 1/4 to 2 1/2 |
| Medium Rare |
325º F |
4 to 6 |
2 to 2 1/2 |
| Medium |
325º F |
4 to 6 |
2 1/2 to 3 |
| Medium Rare |
325º F |
6 to 8 |
2 1/2 to 3 |
| Medium |
325º F |
6 to 8 |
3 to 3 1/2 |
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All cooking times are approximate and are based on beef removed directly from refrigerator.
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| Pot Roasting |
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For best results your pot roast should be braised (cooked in moist heat) in a roasting pan, crock pot or oven roasting bag. The moisture from the water enhances the tenderness of the roast during the long, slow cooking process. Your pot roast should always be fork tender when it is done.
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| Cooking Tips |
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Preheat oven to 325 degrees Fahrenheit. Place roast fat side up in a covered roasting pan. Add water. Roast 25-30 minutes per pound, until meat is fork tender. Allow roast to sit for 10-15 minutes before carving.
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| Total Cooking Time |
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For roasting pans, cook at 325 degrees Fahrenheit allowing 15-30 minutes per pound. For crock pots, follow manufacturer's instructions. For oven roasting bags, follow manufacturer's instructions.
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| Serving Sizes |
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For boneless pot roast, allow 1/3 lb. per person.
For bone-in pot roast, allow 3/4 lb. per person.
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Best Cuts for Pot Roasting: bone-in and boneless underblade, shoulder, bottom round, shank cross cuts, stew meat, corned beef brisket, variety meats (tripe, heart, kidney, tongue).
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| Beef Cut |
Weight(pounds) |
Total Cooking Time (hours) |
| Chuck Pot Roast |
2 1/2 to 4 |
2 to 3 |
| Brisket |
2 1/2 to 3 1/2 |
2 1/2 to 3 |
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| Beef For Stewing |
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| Pat beef lightly with seasoned flour, if desired. Slowly brown beef in oil in heavy pan. Drain. Cover beef with liquid; cover and simmer over low heat on stovetop or in 325º F oven per chart, until fork-tender. |
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| Beef Cut |
Weight(inches) |
Total Cooking Time (hours) |
| Beef for Stew |
1 to 1 1/2 pieces |
1 3/4 to 2 1/4 |
| Ribs |
2 x 2 x 4 |
1 1/2 to 2 1/2 |
| Flank Cross Cut |
1 1/2 thick |
2 to 3 |
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| All cooking times are approximate and are based on beef removed directly from refrigerator.
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| Beef Stir-Frying |
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Heat small amount of oil in wok or skillet over medium-high heat until hot.
Stir-fry beef strips* in 1/2 LB batches (do not over cook), continuously tossing, until outside surface is no longer pink. Add additional oil for each batch. Cook beef and vegetables separately; combine and heat thoroughly.
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| * To cut your own strips, partially freeze beef for easier slicing. Cut into thin uniform strips. Marinate to add flavor or tenderize while preparing other ingredients.
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| Marinating |
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Marinate and Grill Steaks
Marinate in tenderizing marinade (contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally. |
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| Beef Cut |
Thickness(weight) |
Total Cooking Time (minutes) |
| Top Round |
3/4 inch |
8 to 9 |
| 1 inch |
16 to 18 |
| 1 1/2 inches |
25 to 28 |
| Chuck Shoulder |
3/4 inch |
14 to 17 |
| 1 inch |
16 to 20 |
| Chuck Blade |
3/4 to 1 inch |
15 to 18 |
| Flank |
1 1/2 to 2 lbs. |
17 to 21 |
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Marinate and Broil Steaks
Marinate in tenderizing marinade (contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours. Broil on rack of broiler pan so surface of beef is 3 to 4 inches from heat for 1 inch steaks; 2 to 3 inches for 3/4 inch steaks; 1 inch top round and flank. Broil per chart for medium rare and medium, turning occasionally.
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| Beef Cut |
Thickness(weight) |
Total Cooking Time (minutes) |
| Top Round |
3/4 inch |
12 to 13 |
| 1 inch |
17 to 18 |
| 1 1/2 inches |
27 to 29 |
| Chuck Shoulder |
3/4 inch |
10 to 13 |
| 1 inch |
16 to 21 |
| Flank |
1 1/2 to 2 lbs. |
13 to 18 |
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| Braising |
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| Braising is a most heat method of cooking recommended for less tender cuts of meat. Trapped by a tight-fitting cover, the moisture from added water enhances the tenderness of the meat during the long, slow cooking process. Whether braising or actually cooking in liquid, the meat should be cooked until fork tender. Pot roasting is a popular term for braising large cuts of meat. |
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| Cooking Tips |
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- Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired.
- Add small amount (1/2 to 2 cups) of liquid (e.g. broth, water, juice, beer, or wine).
- Cover tightly and simmer gently over LOW heat on stovetop or in 325º F oven according to chart or until fork-tender. Reduce or thicken cooking liquid, as desired.
Best Cuts for Braising: pot roast, Swiss steak, sandwich steak, short ribs, stew meat, cube steak, top round steak, eye round steak.
| Beef Cut |
Thickness(weight) |
Total Cooking Time (hours) |
| Chuck Pot Roast boneless (Arm, Shoulder, or Blade) |
2 1/2 to 4 lbs. |
2 to 3 |
| Chuck Shoulder Steak, boneless |
3/4 to 1 |
1 1/4 to 1 3/4 |
| Brisket, fresh |
2 1/2 to 3 1/2 |
2 1/2 to 3 |
| Round Steak boneless (Eye or Bottom) |
3/4 to 1 |
1 1/4 to 1 3/4 |
| 1 to 1 1/2 |
1 3/4 to 2 1/2 |
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Pan juices from braising are very flavorful. Thicken them with flour or cornstarch or cook over medium-high heat to reduce to sauce consistency and serve.
For Top Round Steak, braising is not recommended, see grilling.
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| Cooking Beef in Liquid |
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- Coat beef lightly with seasoned flour, if desired. Slowly brown on all sides in small amount of oil in heavy pan. Pour off drippings. Omit browning step for corned beef brisket.
- Cover beef with liquid (e.g. broth, water, juice, beer, or wine). Add seasoning, as desired. Bring liquid to broil; reduce heat to LOW.
- Cover tightly and simmer gently over LOW heat on stovetop according to chart or until beef is fork-tender. Reduce or thicken cooking liquid as desired.
| Beef Cut |
Thickness(weight) |
Total Cooking Time (hours) |
| Beef for Stew |
1 to 1 1/2 inches |
1 3/4 to 2 1/4 |
| Brisket, fresh |
2 1/2 to 3 1/2 lbs. |
2 1/2 to 3 |
| Brisket, corned |
2 1/2 to 3 1/2 lbs. |
2 1/2 to 3 1/2 |
| 3 1/2 to 5 lbs. |
3 1/2 to 4 1/2 |
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| All cooking times are approximate and are based on beef removed directly from refrigerator.
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| Grilling Beef |
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- Prepare charcoal for grilling. When coals are medium, ash-covered, spread in single layer. Position cooking grill. (To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for MEDIUM heat.)
- Season beef as desired. Place on cooking grid directly over coals.
- Grill according to chart for medium rare to medium, turning occasionally. (Gas grill brands vary greatly; consult owner's manual for grilling guidelines.)
| Beef Cut |
Thickness(weight) |
Total Cooking Time (minutes) |
| Tenderloin |
1 |
13 to 15 |
| Ribeye, Boneless |
3/4 |
6 to 8 |
| 1 |
11 to 14 |
| Ribeye, Bone-In |
3/4 |
6 to 8 |
| 1 |
9 to 12 |
| T-Bone/Porterhouse |
3/4 |
10 to 12 |
| 1 |
14 to 16 |
| Top Loin (Strip) |
3/4 |
10 to 12 |
| 1 |
15 to 18 |
| Top Sirloin |
3/4 |
13 to 16 |
| 1 |
17 to 21 |
| Flank Steak (marinate) |
1 1/2 to 2 lbs. |
17 to 21 |
| Top Round Steak (marinate) |
3/4 |
8 to 9 |
| 1 |
16 to 18 |
| 1 1/2 |
25 to 28 (grill covered) |
| Ground Beef Patties |
1/2 x 4 (4/1 lb) |
11 to 13 |
| 3/4 x 4 (4/1 1/2 LB) |
13 to 15 |
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| Pan-Broiling Beef |
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- Heat heavy nonstick skillet 5 minutes over MEDIUM heat.
- Season beef as desired. Place in preheated skillet (do not overcrowd).
- Pan-broil according to chart for medium rare to medium, turning occasionally. Remove excess drippings from skillet as they accumulate
| Beef Cut |
Thickness(inches) |
Total Cooking Time (minutes) |
| Ribeye Steak |
3/4 |
8 to 10 |
| 1 |
12 to 15 |
| Top Loin Steak, boneless |
3/4 |
10 to 12 |
| 1 |
12 to 15 |
| Tenderloin Steak |
3/4 |
7 to 9 |
| 1 |
10 to 13 |
| Top Sirloin Steak, boneless |
3/4 |
10 to 13 |
| 1 |
15 to 20 |
| Ground Beef Patties |
1/2 x 4 (4/1 LB) |
10 to 12 |
| 3/4 x 4 (4/1 1/2 LB) |
12 to 15 |
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| Steaks for Broiling |
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Broil on rack of broiler pan so surface of beef is 3 to 4 inches from heat for 1 inch steaks; 2 to 3 inches for 3/4 inch steaks and 1 inch tenderloin. Broil per chart for medium rare to medium, turning occasionally.
| Beef Cut |
Thickness(inches) |
Total Cooking Time (minutes) |
| Tenderloin |
1 |
13 to 16 |
| Ribeye, Boneless |
3/4 |
8 to 10 |
| 1 |
14 to 16 |
| Ribeye, Bone-In |
3/4 |
9 to 12 |
| 1 |
13 to 17 |
| T-bone/Porterhouse |
3/4 |
10 to 13 |
| 1 |
15 to 20 |
| Top Loin (Strip) |
3/4 |
9 to 12 |
| 1 |
13 to 17 |
| Top Sirloin |
3/4 |
9 to 12 |
| 1 |
16 to 21 |
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| Steaks for Sauteing |
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Heat a small amount of oil in skillet over medium-high heat until hot. Place steaks in preheated skillet (do not overcrowd). Do not add water or cover. Cook steaks according to chart, turning once.
| Beef Cut |
Thickness(inches) |
Total Cooking Time (minutes) |
| Eye Round |
1/2 |
2 to 4 |
| Chuck Top Blade |
1/2 |
3 to 4 |
| Round Tip |
1/8 to 1/4 |
1 to 2 |
| Cubed |
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| Premium Oven Roast |
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Tenderlion Roast
Heat oven to 425º F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast. Do not add water or cover.
Roast according to chart. Remove when meat thermometer registers 135º F for medium rare, 150º F for medium. Let the roast stand for 15 minutes. Temperature will continue to rise 10º F to reach desired doneness and roast will be easier to carve.
Standing Rib Roast
Heat oven to 350º F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in roast. Do not add water or cover.
Roast according to chart. Remove when meat thermometer registers 135º F for medium rare, 150º F for medium. Let roast stand for 15 minutes. Temperature will continue to rise 10º F to reach desired doneness and roast will be easier to carve.
Ribeye Roast
Heat oven to 425º F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast. Do not add water or cover.
Roast according to chart. Remove when meat thermometer registers 135º F for medium rare, 150º F for medium. Let the roast stand for 15 minutes. Temperature will continue to rise 10º F to reach desired doneness and roast will be easier to carve.
| Beef Cut |
Weight(pounds) |
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Total Cooking Time (hours) |
| Tenderloin Roast |
2 to 3(center cut) |
Medium rare: |
35 to 40 mins. |
| Medium: |
45 to 50 mins. |
| 4 to 5 |
Medium rare: |
50 to 60 mins. |
| Medium: |
60 to 70 mins |
| Standing Rib Roast |
4 to 6(2 ribs) |
Medium rare: |
1 3/4 to 2 1/4 |
| Medium: |
2 1/4 to 2 3/4 |
| 6 to 8(2 to 4 ribs) |
Medium rare: |
2 1/2 to 2 1/2 |
| Medium: |
2 3/4 to 3 |
| 8 to 10(4 to 5 ribs) |
Medium rare: |
2 1/2 to 3 |
| Medium: |
3 to 3 1/2 |
| Ribeye Roast Boneless, Small End |
3 to 4 |
Medium rare: |
1 1/2 to 1 3/4 |
| Medium: |
1 3/4 to 2 |
| 4 to 6 |
Medium rare: |
1 3/4 to 2 |
| Medium: |
2 to 2 1/2 |
| Ribeye Roast Boneless, Large End |
3 to 4 |
Medium rare: |
1 3/4 to 2 1/4 |
| Medium: |
1 3/4 to 2 |
| 4 to 6 |
Medium rare: |
1 3/4 to 2 |
| Medium: |
2 to 2 1/2 |
| 6 to 8 |
Medium rare: |
2 1/4 to 2 1/2 |
| Medium: |
2 1/2 to 3 |
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| How Much To Buy? |
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Beef Cut |
Servings/Pound(3-ounce cooked trimmed) |
| Steaks |
Chuck Shoulder |
3 1/2 |
| Chuck Top Blade |
3 |
| Flank |
4 |
| Porterhouse/T-bone |
2 1/2 to 3 |
| Rib, Ribeye |
2 1/2 to 3 |
| Tenderloin, Top Loin, boneless |
3 1/2 to 4 |
| Top Sirloin, boneless |
3 1/2 to 4 |
| Top Round, Round Tip |
3 1/2 to 4 |
| Roasts |
Ribeye |
3 to 3 1/2 |
| Rib |
2 1/2 |
| Eye Round, Round Tip, Tri-Tip |
3 1/2 to 4 |
| Pot Roasts |
Arm, Blade, Shoulder, boneless |
2 1/2 to 3 |
| Brisket |
2 1/2 to 3 |
| Other Cuts |
Beef for Stew |
2 1/2 to 3 |
| Ground Beef |
4 |
| Short Ribs |
1 1/2 to 2 1/2 |
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| How Long can I Keep it? |
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Maximum Recommended Storage Times for Quality
| Type of Beef |
Refrigerator(35º to 40º F) |
Freezer(0º F or colder) |
| Fresh Beef |
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| Steaks, Roasts |
3 to 4 days |
6 to 12 months |
| Beef for Stew |
2 to 3 days |
6 to 12 months |
| Ground Beef |
1 to 2 days |
3 to 4 months |
| Leftover Cooked Beef |
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| All |
3 to 4 days |
2 to 3 months |
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| NEVER DEFROST MEATS AT ROOM TEMPERATURE! |
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| Marinades |
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- Marinate in the refrigerator, never at room temperature.
- Less tender cuts should be marinated at least 6 hours; marinating longer than 24 hours may result in a mushy texture. TIP: Use Hannaford Brand Marinades, Italian dressing, or salsa for a quick marinade.
- If a marinade is to be used for basting or served as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.
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| Hannaford Beef |
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- Flavorful and juicy all the time.
- Grain fed in the heartland of America!
- USDA Certified
- We only select only the top 10% of Angus to carry the Hannaford Brand.
- Taste of Inspirations Angus, USDA Choice Angus Beef.
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| Some information was developed and provided by the National Cattlemen's Beef Association.
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