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Butchers Market Roasting Guide
    Angus Beef Roasts  

 Boneless Prime Rib Roast

 

 Steakhouse/Strip Loin Roast

 Tenderloin Roast/Whole Tenderloin

Boneless Prime Rib Roast

Bone-in/Standing Rib Roast

Steakhouse/Strip Loin Roast

Tenderloin Roast/Whole Tenderloin


With a little practice, the simplest of cooking methods, oven-roasting, produces elegant results. To keep your roast moist and delicious, here are a few tips from the Butchers Market.

Beef Cut

Approximate Weight

Oven Temp.

Roasting Time

Bone-in/Standing Rib Roast

 6-8 lbs.

350°F

2 to
2 1/2 hrs.

Tenderloin Roast/Whole Tenderloin

 2-3 lbs.

425°F

45 to 50 minutes

Steakhouse Roast/Strip Loin Roast

 3-5 lbs.

325°F

45 mins. to 1 1/4 hrs.

Boneless Prime Rib Roast

 6-8 lbs.

 300°F

 4 1/2 to 6 hrs.

 

Doneness

Temperature

Rare

125°F

Medium-rare

135°F

Medium

145°F

Medium-well

150°F

Well-done

160°F


Cooking Instructions
  1. Tie roasts into compact shape with butcher string and sear all sides in a small amount of hot oil in a heavy pan on stovetop.
  2. Insert meat thermometer into thickest part of roast, without touching fat or bone, and place fat-side up in a shallow roasting pan. Do not cover, and do not add water.
  3. Roast at high heat (425°F) for 15 minutes, then reduce to listed temperature for optimal juiciness.
  4. Remove 10°F shy of your doneness preference, and loosely tent with aluminum foil. Let roast stand for 15 to 20 minutes until desired doneness is reached before carving.
Whole Turkey    Pork Roast

Whole Turkey

 

Pork Roast

Servings
Size

 Refrig.
Thawing Time

Oven Temp.

Roasting Time

2-4

 8-12 lbs.

 1-2 days

325°F 

2 3/4 to
3 1/2 hrs.

5-7

 12-16 lbs.

 2-3 days

325°F

3 to 4 hrs.

8-10

 16-20 lbs.

 3-4 days

325°F

4 1/4 to
4 3/4 hrs.

11-13

 20-24 lbs.

 4-5 days

325°F

4 1/2 to
5 1/4 hrs.

Tip: For faster thawing, leave turkey in original wrapping and place in cold water. Change the water every 30 minutes. Allow 30 minutes per pound.

 
Pork Cut
Size

Oven Temp.

Roasting Time

Loin Roast, boneless

 2-5 lbs.

350°F 

40 mins to
1 3/4 hrs.

Loin Roast, bone-in

2-5 lbs.

350°F

40 mins to
1 3/4 hrs.

Crown Roast

6-10 lbs.

350°F

2 to 3 1/4 hrs.


Allow 1/2 pound of boneless pork or 1/3 pound of bone-in uncooked pork per person.

Tip: Remove from heat at 150°F, and allow to sit for 10 minutes. The juices will redistribute throughout the roast before slicing.