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The following storage and cooking suggestions are taken from the USDA web
site on Beef.
Click here for more detailed information
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Approximate Beef Cooking Times °F
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| Type of Beef |
Size |
Cooking Method |
Cooking Time |
Internal Temperature |
| Rib Roast, bone in |
4 to 6 lbs. |
Roast 325° |
23-25 min./lb. |
Medium rare 145° |
| Rib Roast, boneless rolled |
4 to 6 lbs. |
Roast 325° |
Add 5-8 min./lb. to times above |
Same as above |
| Chuck Roast, Brisket |
3 to 4 lbs. |
*Braise 325° |
*Braise 325° |
Medium 160° |
| Round or Rump Roast |
2 1/2 to 4 lbs. |
Roast 325° |
30-35 min./lb. |
Medium rare 145° |
| Tenderloin, whole |
4 to 6 lbs. |
Roast 425° |
45-60 min. total |
Medium rare 145° |
| Steaks |
3/4" thick |
Broil/Grill |
4-5 min. per side |
Medium rare 145° |
| Stew or Shank Cross Cuts |
1 to 1 1/2" thick |
Cover with liquid; simmer |
2 to 3 hours |
Medium 160° |
| Short Ribs |
4" long and 2" thick |
*Braise 325° |
1 1/2 to 2 1/2 hours |
Medium 160°
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Storage Times for Beef Products
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| Product |
Refrigerator 40 °F |
Freezer 0 °F |
| Fresh beef roast, steaks, chops, or ribs |
3 to 5 days |
6 to 12 months |
| Fresh beef liver or variety meats |
1 or 2 days |
3 to 4 months |
| Home cooked beef, soups, stews or casseroles |
3 to 4 days |
2 to 3 months |
| Store-cooked convenience meals |
1 to 2 days |
2 to 3 months |
| Cooked beef gravy or beef broth |
1 or 2 days |
2 to 3 months |
| Beef hot dogs or lunch meats, sealed in package |
2 weeks (or 1 week after a "Use-By" date) |
1 to 2 months |
| Beef hot dogs, opened package |
7 days |
1 to 2 months |
| Lunch meats, opened package |
3 to 5 days |
1 to 2 months |
| TV dinners, frozen casseroles |
Keep Frozen |
3 to 4 months |
| Canned beef products in pantry |
2 to 5 years in pantry; 3 to 4 days after opening |
After opening, 2 to 3 months |
| Jerky, commercially vacuum packaged |
1 year in pantry
Refrigerate 2 to 3 months |
Do not freeze |
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