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Text excerpt from page 24 (click to view)
Cooking (cont�d)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank require moist cooking. A longer cooking time at lower temperatures with moisture helps soften the meat. 1. Brown meat with a small amount of oil in heavy pan. 2. Pour off excessive drippings, season, if desired. 3. Add small amount of liquid (1/2 to 2 cups) and cover tightly. � Simmer gently over low heat on top of the range or in a 325°F oven, until meat is fork tender.
Approximate Cooking Time (hours)
Meat Cut
Recommended Internal Temperature
Oven Temperature
Weight (pounds) OR Thickness
BEEF
Blade Pot Roast Arm Pot Roast Chuck Roast (boneless) Short Ribs Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of foodborne illnesses. 325°F 325°F 325°F 325°F 3 to 5 3 to 5 3 to 5 2 inches x 2 inches x 4 inches thick 1 ½ to 2 2 to 3 2 to 3 1 ½ to 2 ½
Round Steak Flank Steak
325°F 325°F
¾ to 1 inch thick
1 ½ to 2 inches thick
1 to 1 ½ 1 ½ to 2 ½
LAMB
Shoulder Chops, Round Bone or Blade Riblets Shanks Stew Cubes Meat should be cooked to a temperature of at least 160°F to reduce the likelihood of foodborne illnesses. 325°F 325°F 325°F 325°F 1 inch thick 3 pounds 3 pounds 1 inch pieces 1 ¼ lbs. 1 to 1 ¼ 1 ½ to 2 1 to 1 ½ 1 ¼ to 1 ½
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer�s Council, and the American Sheep Industry Council.
