Roasting timetable

Beef Cut	Approximate Weight	Approximate Oven Temperature	Thermometer Reading	Cooking Time
	Pound	°F	°F	Min./lb.
Eye of Round*	2 to 3	325°	135° (rare)	20 to 22
Rib (small end)	4 to 6	325°	135° (rare) 155° (medium)	25 to 30 30 to 34
Rib (small end)	6 to 8	325°	135° (rare) 155° (medium)	23 to 26 27 to 32
Ribeye (small end)	4 to 6	350°	135° (rare) 155° (medium)	18 to 20 20 to 22
Round Tip*	2.5 to 4	325°	135° (rare) 155° (medium)	30 to 35 35 to 40
	4 to 6	325°	135° (rare) 155° (medium)	25 to 30 30 to 35
	8 to 10	325°	135° (rare) 155° (medium)	18 to 22 23 to 25
Tenderloin (whole) (half)	4 to 6 2 to 3	425° 425°	135° (rare) 135° (rare)	45 to 60 total 35 to 45 total
Top Loin	4 to 6	325°	135° (rare) 155° (medium)	17 to 21 21 to 25
Top Loin	6 to 8	325°	135° (rare) 155° (medium)	14 to 17 17 to 21
Top Round*	2.5 to 4	325°	135° (rare) 155° (medium)	25 to 30 30 to 35
Top Round*	4 to 6	325°	135° (rare) 155° (medium)	20 to 25 25 to 30
Tri Tip (bottom sirloin)	1.5 to 2	425°	135° (rare)	25 to 30 total
Based upon meat taken directly from refrigerator and placed in cold oven. Note: The temperature of the roast will rise 5° F during standing to 140° F (rare) or 160° (medium). Marinate 6-8 hours prior to roasting for best eating quality. Source: National Live Stock and Meat Board*

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