As of October 2015, the Betty Crocker timetable for roasting beef is on the company's website on the Timetable for Roasting Meats page. The timetable shows weight, oven temperature, cooking time, internal temperature and final temperature for many cuts of beef. These include rib eye, tenderloin and rump roasts.
Betty Crocker's site displays cooking times for both bone-in and boneless versions of cuts. The timetable also indicates which meats require 10 to 15 minutes of standing time after roasting. The chart offers the same information for other types of meat, such as veal or pork loin roast, pork ribs or crown roast, and leg of lamb roast.