Beef Cooking Times

Prime Rib, Roast Beef, Ribs, BBQ Cooking Time

Ham, Pork Veal Venison Cooking Time

MAIN COURSE MEAT PORK HAM ROAST BEEF STEAK RIBS

Cuts of meat here in Spain are smaller to regulate beef cooking times. Even if you select a prime rib, if you don't tell the butcher, it will be sliced and chopped to reduce cooking time. Many of us are used to slow cooking roast beef and serving it with a Yorkshire pudding. These are some of the foods folks miss around here. Pork is plentiful! The prevalence of pork and ham dates back to the Inquisition. To clearly show publicly you subscribed to a certain religion, you ate pork and did not bathe. Luckily, the bathing is back in vogue and hopefully some great Main Course Recipes using Meat, pork, ribs, steak, etc.

Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion

Medium Rare 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion

Medium 140 to 145 degrees F center is light pink, outer portion is brown

Medium Well 150 to 155 degrees F not pink

Well Done 160 degrees F and above steak is uniformly brown throughout

Ground Meat 160 to 165 degrees F no longer pink but uniformly brown throughout

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