COOKING Guide for Frozen Meats
APPROXIMATE COOKING TIMES[2]
| Thawed Before Cooking | Cooked from Frozen State | |||||
|---|---|---|---|---|---|---|
| Cut | Method of Cooking | Minutes Per Pound | Total Time Minutes | Minutes Per Pound | Total Time Minutes | |
| Standing Rib Roast | Roasting at 300° to 325°F.[3] | |||||
| Rare | 18 | — | 43 | — | ||
| Medium | 22 | — | 47 | — | ||
| Well-done | 30 | — | 55 | — | ||
| Rolled Rib Roast | ||||||
| Rare | 28 | — | 53 | — | ||
| Medium | 32 | — | 57 | — | ||
| Well-done | 40 | — | 65 | — | ||
| Beef Rump | Braising | 30 | — | 50 | — | |
| Porterhouse Steak | Broiling (Rare to Medium) | |||||
| 1 Inch | 8-10 | — | 21-33 | — | ||
| 1½ Inches | 10-15 | — | 23-38 | — | ||
| 2 Inches | 20-30 | — | 33-43 | — | ||
| Club Steak | ||||||
| ¾ Inch | — | 16-20 | — | 24-28 | ||
| 1 Inch | — | 20 | — | 30 | ||
| Chuck Steak | Panbroiling | |||||
| ½ Inch | — | 7 | — | 11 | ||
| Round Steak | Panbroiling | |||||
| ½ Inch | — | 7 | — | 11 | ||
| Beef Patties | Panbroiling | |||||
| 1 Inch | — | 8 | — | 16 | ||
| Lamb Chops | Panbroiling | |||||
| ¾ Inch | — | 10 | — | 15 | ||
| 1½ Inch | — | 20 | — | 25 | ||
| Shoulder Lamb Chops | Braising | |||||
| ½ Inch | — | 15 | — | 20 | ||
| Boneless Lamb Shoulder | Roasting at 300-325°F.[3] | 40 | — | 50 | — | |
| Leg of Lamb | 30-35 | — | 40-45 | — | ||
| Pork Chops | Braising | |||||
| ¾ Inch | — | 45 | — | 55 | ||
| Pork Loin | Roasting at 300-350°F.[3] | |||||
| Center Cut | 30-35 | — | 50-55 | — | ||
| Rib or Loin End. | 50-55 | — | 70-75 | — | ||
| Sausage Patties | Panbroiling | |||||
| ½ Inch | — | 10 | — | 15 | ||
| 1 Inch | — | 15 | — | 23 | ||
[2]Adapted from “Food and Nutrition News,” National Live Stock and Meat Board, Vol. X, No. 4, Dec., 1939.
[3]Meats cooked from the frozen state (for longer periods) are usually better if roasted at 300°F.
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