Q:

# How do you calculate cooking times for various cuts of beef?

A:

Calculate cooking times for various cuts of beef by multiplying the pounds of the cut by the minutes of cooking time required by that cut. For instance, in order to roast a rolled rump at 325 degrees Fahrenheit, cook each pound for 28 minutes for medium doneness. A 6-pound rolled rump needs two hours 48 minutes of cooking time to reach an internal temperature of 160 degrees.

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Sometimes, cooking times per pound also depend on the size of the roast. A large roast requires less cooking per pound than a smaller roast. For example, a 4- to 6-pound standing rib roast requires 26 to 30 minutes per pound of cooking at 325 degrees. An 8- to 10-pound roast requires only 19 to 21 minutes per pound of cooking. Cook boneless ribeye roast at 350 degrees for 13 to 15 minutes per pound for 8 to 10 pounds of meat, 18 to 20 minutes per pound for 4 to 6 pounds and 23 to 30 minutes per pound for 3 to 4 pounds.

A 2 1/2 to 4-pound round tip roast requires 75 minutes to two hours of total cooking time at 325 degrees Fahrenheit or 30 minutes per pound. Cooks calculate tenderloin roast cooking times based on weight ranges. A 2- to 3-pound tenderloin roast requires 35 to 40 total minutes of cooking at 425 degrees Fahrenheit. A 4- to 6-pound tenderloin requires 45 to 60 minutes of cooking.

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