Cooking Directions

Cooking Warning

These are approximate cooking directions. Cooking times may vary. Please use an appropriate meat thermometer to bring meats to the temperatures indicated in the following chart.

The following chart is taken from the Massachusetts Department of Health.

Tenderloin Roast

1. Heat oven to 425 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer in thickest part of roast. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Ribeye Roast

1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast, not resting in fat. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Oven Roast

1. Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F to 140 degrees F for medium rare, 150 degrees F to 155 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees F to reach desired doneness and roast will be easier to carve.)

Recommended cooking to medium rare(145 degrees F) doneness only.