Part of the data ring

CookClock

6 cuts · USDA-anchored

Beef
cooking times

From a 45-minute tenderloin to a 14-hour brisket.

Every beef cut on the site

Prime Rib (Standing Rib Roast)

325°F · 3 hr 5 min – 4 hr (8 lb) · done at 145°F

Beef Tenderloin

425°F · 40 min – 1 hr (4 lb) · done at 145°F

Eye of Round Roast

325°F · 1 hr 15 min – 1 hr 40 min (3.5 lb) · done at 145°F

Chuck Roast (Pot Roast)

300°F · 3 hr 30 min – 4 hr 5 min (3.5 lb) · done at 145°F

Smoked Brisket

250°F · 12 hr – 15 hr (12 lb) · done at 145°F

Meatloaf

350°F · 1 hr 5 min – 1 hr 20 min (2 lb) · done at 160°F

SOURCE·USDA FSIS safe minimum internal temperatures·the doneness temperature on every card·REVIEWED JUL 2026

SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026

The same foods, counted going in — 1,799 of them, straight from the USDA tables.

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