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Beef Cuts

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brand in your area.

Beef Cuts	Thickness or Weight	Temperature of Coals	Open Grill (Direct Heat)	Covered Cooker (Direct Heat)
			Total Cooking Time in Minutes
Ground Beef Patties** 80-85% lean 3 per pound 3 per pound 4 per pound	3/4 inch 1/2 inch 1/2 inch	medium medium medium	Medium 10 to 11 7 to 9 7 to 9	Medium 9 to 10 6 to 7 6 to 7
Chuck 7-Bone Steak or Boneless Under Blade Steak*	3/4 to 1 inch	medium	Rare to Medium 13 to 17	Rare to Medium 9 to 12
Chuck Shoulder Steak*	3/4 to 1 inch	medium	14 to 20	10 to 14
Top Round Steak*	3/4 to 1 inch 1-1/2 inches	medium medium-low	12 to 14 23 to 25	10 to 12 20 to 23
Eye Round Roast*, butterflied	2 to 4 pounds	medium	20 to 25	16 to 20
Rib Eye Steak or Top Loin Steak	3/4 inch 1 inch 1-1/2 inches	medium medium medium-low	7 to 9 9 to 12 21 to 24	5 to 7 8 to 11 16 to 19
Porterhouse Steak or T-Bone Steak	1 inch 1-1/2 inches	medium medium-low	10 to 14 26 to 30	8 to 12 20 to 24
Tenderloin Steak	1 inch 1-1/2 inches	medium medium	11 to 13 15 to 17	10 to 12 13 to 15
Boneless Sirloin Steak	3/4 inch 2 inches	medium medium-low	8 to 11 34 to 40	7 to 10 25 to 36
Sirloin Kabobs	1 to 1-1/2 inches	medium	8 to 11	6 to 9 pieces
Flank Steak*	1-1/2 pounds	medium	12 to 15	10 to 12
Timetable is based upon the surface of the beef being 4-5 inches from the heat source. * Marinate 6-8 hours for best eating quality. ** The USDA/FSIS recommends ground beef be cooked to 160^ºF. Source: National Live Stock and Meat Board