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Rib Roast 4 to 5 lbs. Roast 325° F 25 to 27 min/lb Medium 160° F 29 to 31 min/lb Well done 170° F Loin 3 to 4 lbs. Roast 325° F 34 to 36 min/lb Medium 160° F 38 to 40 min/lb Well done 170° F Loin/Rib Chops 1" thick or 8 oz. Broil/Grill 7 min per side Medium 160° F 8 to 9 min per side Well done 170° F Cutlets 1/8" thick *Pan fry 3 to 4 min Medium 160° F 1/4" thick 5 to 6 min Arm/Blade Steak 3/4" thick 16 oz. Broil/Grill 7 min per side Medium 160° F 8 min per side Well Done 170° F Cross Cut Shanks 1 1/2" thick Cover with liquid; simmer 1 to 1 1/4 hrs Fork Tender or 160° F Stew Meat 1 to 1 1/2" cubes/pieces Cover with liquid: simmer 45 to 60 min Fork Tender or 160° F Boneless Breast, stuffed 2 to 2.5 lbs **Braise 1 1/4 to 1 1/2 hrs Fork Tender or 160° F 4 to 4.5 lbs 2 to 2 1/2 hrs Round Steak 1/4" thick **Braise 30 minutes Fork Tender or 160° F Thanks for reading my food blog. need health info? Take a look at Health Issues and Treatments Suzie Suzie's Blog Posted: Friday 29th 1:04 AM |