beef cooking guidelines

Other meats:

**Beef Cuts Checklist**

Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side.
	Grilling (more info)	Frying / Griddling / Dry frying	Stir frying (more info)	Roasting (more info)	Casserole Stew Pot roast Braising (more info)
Beef Steaks
Sandwich 1-2mm (1/8“)	1-2 mins each side	45 secs - 1min each side	Not recommended	Not recommended	Not recommended
Thin cut sirloin steaks 1.5cm (5/8”)	2-4 mins each side	2-4 mins each side	Cut into strips: 2-4 mins+2 mins with veg	Not recommended	Not recommended
Sirloin, rump, rib eye2cm (¾")	Rare: 2½ mins Med: 4 mins Well: 6 mins Each side	Rare: 2½ mins Med: 4 mins Well: 6 mins Each side	Cut into strips: 2-4 mins+2 mins with veg	Not recommended	Not recommended
Fillet, T- bone, frying, medallions 2-3cm (¾-1¼")	Rare: 3 - 4 mins Med:4 - 5 mins Well: 6 - 7 minsEach side	Rare: 3 - 4 mins Med:4 - 5 mins Well: 6 - 7 minsEach side	Not recommended	Not recommended	Not recommended
Stewing steak(chuck, blade)	Not recommended	Not recommended	Not recommended	Not recommended	Oven temp: Gas mark 3, 170°C, 325°F Stew 2-3 hours
Braising steak (shin, leg, neck)	Not recommended	Not recommended	Not recommended	Not recommended	Braise 1½-2½ hours
Beef Joints
Sirloin, Topside, Toprump, silverside, Rib, brisket				Sirloin, topside, toprump, silverside, rib: Oven temp:Gas mark 4-5, 180°c,350°F Rare 20 mins per 450g/½kg(lb) + 20 mins Medium 25 mins per 450g/½kg(lb) + 25 mins Well done 30 mins per 450g/½kg(lb) + 30 mins	Silverside, rib and brisket: Oven temp:Gas mark 4-5, 180°c, 350°F Pot roast 30-40 mins per 450g/½kg(lb) + 30-40 mins