Temperature Guide - Weber BEEF Cut Thickness weight appproximate cooking time method Bolar Roast, whole, boneless 2kg (80-100mm thick) 80 to 100 minutes roast indirect medium heat (190-230°C) Brisket, whole (untrimmed) 6–7kg 10 to 12 hours low and slow indirect very low heat (100-130°C) Burger, minced beef 2cm thick 8 to 10 minutes grill direct medium-high heat
Burger Temp Chart | Download Free Poster - FoodDocs A burger internal temperature chart can help provide the following specific benefits: Guide for health and food safety Properly cooking burgers or ground beef is often not just about preference but safety reasons as well Some customers are not suited to consuming undercooked beef burgers because of the customer's weak immune systems
Meat Temperature Chart (Free Printable) - The Cookie Rookie These temperatures also apply to beef in general, including beef tenderloin, roasts, and other cuts of beef Check our Burger Temperature Chart for more info if you’re cooking burgers It’s generally recommend to cook beef steaks to a minimum temp of 140°F (medium rare)
Meat Temperature Chart (FREE PRINTABLE!) and Food Safety Allow beef roasts and steaks to rest for at least 3-5 minutes so the juices can redistribute It’s best to remove the meat from the heat when it’s 5 degrees lower than the desired temperature as the internal temperature will continue to rise as the meat rests Rare: 110°F – 120°F; Medium Rare: 120°F – 130°F; Medium: 130°F – 140