| Beef Cuts |
Thickness
or Weight
|
Inches
from
Heat
|
Total Broiling Time
(minutes) |
Total Grilling Time
(minutes) |
| |
|
|
145ºF
(medium-rare)
|
160ºF
(medium)
|
145ºF
(medium- rare)
|
160ºF
(medium)
|
| Rib and Rib Eye Steaks |
3/4 to 1 inch |
2 to 4 |
8 |
15 |
7 |
12 |
| Top Loin Steak (boneless) |
3/4 to 1 inch |
2 to 4 |
8 |
17 |
7 |
12 |
Porterhouse
and T-Bone
Steaks
|
1 inch |
3 to 4 |
10 |
15 |
10 |
14 |
| Sirloin Steak (boneless) |
3/4 to 1 inch |
2 to 4 |
10 |
21 |
12 |
16 |
Sirloin Cubes
(kabobs)
|
1 to 1 1/4
inches
|
3 to 4 |
9 |
12 |
8 |
11 |
| Tenderloin Steak |
1 inch |
2 to 3 |
10 |
15 |
11 |
13 |
Chuck Shoulder Steak*
(boneless)
|
1 inch |
3 to 4 |
14 |
18 |
14 |
20 |
| Eye Round Steak |
1 inch |
2 to 3 |
9 |
11 |
9 |
12 |
| Top Round Steak* |
1 inch |
3 to 4 |
15 |
18 |
12 |
14 |
| Flank Steak** |
1 to 1 1/2
pounds
|
2 to 3 |
12 |
14 |
12 |
15 |
| Ground Beef Patties |
1/2 inch
3/4 inch
|
3 to 4
3 to 4
|
†
†
|
10
13
|
†
†
|
7 to 9
10 to 11
|
| Veal Cuts |
Thickness
or Weight
|
Inches
from
Heat
|
Total Broiling Time
(minutes)
160ºF (medium)
|
Total Grilling Time
(minutes)
160ºF (medium)
|
| Loin or Rib Chops |
1 inch |
4 |
14 to 16 |
12 to 14 |
| Arm or Blade Steaks* |
3/4 inch |
4 |
14 to 15 |
16 to 18 |
| Ground Veal Patties |
1/2 inch |
4 |
8 to 10 |
10 to 12 |
| Lamb Cuts |
Thickness
or Weight
|
Inches
from
Heat
|
Total Broiling Time
(minutes)
|
Total Grilling Time
(minutes)
|
| |
|
|
145ºF
(medium-rare)
|
160ºF
(medium)
|
145ºF
(medium-rare)
|
160ºF
(medium)
|
| Shoulder Chop* |
3/4 to 1 inch |
3 to 4 |
5 to 9 |
7 to 11 |
9 to 12 |
12 to 14 |
| Loin Chop |
1 inch |
3 to 4 |
5 to 9 |
7 to 11 |
7 to 9 |
9 to 11
|
| Rib Chop |
1 1/2 inches |
4 to 5 |
12 to 17 |
15 to 19 |
14 to 17 |
17 to 20
|
| Sirloin Chop |
3/4 to 1 inch |
3 to 4 |
10 to 13 |
12 to 15 |
15 to 17 |
17 to 21
|
Butterflied Leg
(sirloin removed, boneless) |
4 pounds |
5 to 7 |
40 to 46 |
47 to 53 |
33 to 53 |
40 to 60 |
| Leg Steak |
3/4 to 1 inch |
3 to 4 |
11 to 15 |
14 to 18 |
15 to 18 |
17 to 21
|
| Cubes for Kabobs |
1 to 1 1/2 inches |
4 to 5 |
6 to 10 |
8 to 12 |
7 to 9 |
9 to 20
|
| Ground Lamb Patties |
1/2 inch |
3 |
3 to 6 |
5 to 8 |
3 to 5 |
5 to 7 |
| Pork Cuts |
Thickness
or Weight
|
Inches
from
Heat
|
Meat
Doneness
|
Total Broiling Time
(minutes)
|
Total Grilling Time
(minutes)
|
Loin
(bone in)
|
3/4 inch |
3 to 4 |
160ºF
(medium)
|
8 to 11 |
6 to 8 |
Chops
(boneless)
|
1 1/2 inches |
3 to 4 |
160ºF
(medium)
|
19 to 22 |
12 to 16 |
Loin Chop
(boneless)
|
1 inch |
3 to 4 |
160ºF
(medium)
|
11 to 13 |
8 to 10 |
Blade Chop
(bone in)
|
3/4 inch
1 1/2 inches
|
3 to 4
3 to 4
|
170ºF (well)
170ºF (well)
|
13 to 15
26 to 29
|
11 to 13
19 to 22
|
Arm Chop
(bone in)
|
3/4 inch
1 inch
|
3 to 4
3 to 4
|
170ºF (well)
170ºF (well)
|
16 to 18
18 to 20
|
13 to 15
15 to 18
|
Cubes
for Kabobs |
1-inch pieces |
3 to 4 |
160ºF
(medium)
|
9 to 11 |
10 to 20 |
| Loin or Leg Tenderloin |
1-inch pieces |
3 to 4 |
160ºF
(medium)
|
12 to 14 |
13 to 21 |
| Ground Pork Patties |
1/2 inch thick |
3 to 4 |
170ºF
(well)
|
7 to 9 |
7 to 9 |
| Country-Style Ribs |
1-inch slices |
5 |
160ºF
(medium)
|
45 to 60 |
1 1/2 to 2 hr** |
| Spareribs |
|
5 |
160ºF
(medium)
|
45 to 60 |
1 1/2 to 2 hr** |
| Backribs |
|
5 |
160ºF
(medium)
|
45 to 55 |
1 1/2 to 2 hr** |