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  Broiling & Grilling Meats (Beef, Veal, Pork & Lamb)
Broiling and grilling are great ways to cook tender cuts of meat, such as steaks, chops and patties. Less-tender cuts broil and grill best if they’re marinated first.
  1. Choose a meat cut good for broiling or grilling from the timetable.
  2. Position the oven or grill rack so the meat will be the recommended distance from the heat. Set the oven to broil or heat the coals or gas grill to medium. Remove any excess fat before cooking to avoid flare-ups.
    • To broil: Place meat on the rack in the broiler pan. (For easy cleanup, line the pan with aluminum foil first.)
    • To grill: Place meat on the grill the distance from the heat recommended in the timetable.
  3. Broil or grill the meat for about half the recommended time or until it’s brown on one side.

  4. Turn the meat and continue broiling or grilling until it’s done to your liking.
Timetable for Broiling & Grilling Meats

Beef Cuts Thickness
or Weight
 Inches
from
Heat
 Total Broiling Time
(minutes) 		Total Grilling Time
(minutes)
      145ºF
(medium-rare)
 160ºF
(medium)
 145ºF
(medium- rare)
 160ºF
(medium)
Rib and Rib Eye Steaks 3/4 to 1 inch 2 to 4 8 15 7 12
Top Loin Steak (boneless) 3/4 to 1 inch 2 to 4 8 17 7 12
Porterhouse
and T-Bone
Steaks
 1 inch 3 to 4 10 15 10 14
Sirloin Steak (boneless) 3/4 to 1 inch 2 to 4 10 21 12 16
Sirloin Cubes
(kabobs)
 1 to 1 1/4
inches
 3 to 4 9 12 8 11
Tenderloin Steak 1 inch 2 to 3 10 15 11 13
Chuck Shoulder Steak*
(boneless)
 1 inch 3 to 4 14 18 14 20
Eye Round Steak 1 inch 2 to 3 9 11 9 12
Top Round Steak* 1 inch 3 to 4 15 18 12 14
Flank Steak** 1 to 1 1/2
pounds
 2 to 3 12 14 12 15
Ground Beef Patties 1/2 inch

3/4 inch
 3 to 4

3 to 4
 †

†
 10

13
 †

†
 7 to 9

10 to 11
Veal Cuts Thickness
or Weight
 Inches
from
Heat
 Total Broiling Time
(minutes)
160ºF (medium)
 Total Grilling Time
(minutes)
160ºF (medium)
Loin or Rib Chops 1 inch 4 14 to 16 12 to 14
Arm or Blade Steaks* 3/4 inch 4 14 to 15 16 to 18
Ground Veal Patties 1/2 inch 4 8 to 10 10 to 12
Lamb Cuts Thickness
or Weight
 Inches
from
Heat
 Total Broiling Time
(minutes)
 Total Grilling Time
(minutes)
      145ºF
(medium-rare)
 160ºF
(medium)
 145ºF
(medium-rare)
 160ºF
(medium)
Shoulder Chop* 3/4 to 1 inch 3 to 4 5 to 9 7 to 11 9 to 12 12 to 14
Loin Chop 1 inch 3 to 4 5 to 9 7 to 11 7 to 9 9 to 11
Rib Chop 1 1/2 inches 4 to 5 12 to 17 15 to 19 14 to 17 17 to 20
Sirloin Chop 3/4 to 1 inch 3 to 4 10 to 13 12 to 15 15 to 17 17 to 21
Butterflied Leg
(sirloin removed, boneless) 		4 pounds 5 to 7 40 to 46 47 to 53 33 to 53 40 to 60
Leg Steak 3/4 to 1 inch 3 to 4 11 to 15 14 to 18 15 to 18 17 to 21
Cubes for Kabobs 1 to 1 1/2 inches 4 to 5 6 to 10 8 to 12 7 to 9 9 to 20
Ground Lamb Patties 1/2 inch 3 3 to 6 5 to 8 3 to 5 5 to 7
Pork Cuts Thickness
or Weight
 Inches
from
Heat
 Meat
Doneness
 Total Broiling Time
(minutes)
 Total Grilling Time
(minutes)
Loin
(bone in)
 3/4 inch 3 to 4 160ºF
(medium)
 8 to 11 6 to 8
Chops
(boneless)
 1 1/2 inches 3 to 4 160ºF
(medium)
 19 to 22 12 to 16
Loin Chop
(boneless)
 1 inch 3 to 4 160ºF
(medium)
 11 to 13 8 to 10
Blade Chop
(bone in)
 3/4 inch


1 1/2 inches
 3 to 4


3 to 4
 170ºF (well)

170ºF (well)
 13 to 15


26 to 29
 11 to 13


19 to 22
Arm Chop
(bone in)
 3/4 inch


1 inch
 3 to 4


3 to 4
 170ºF (well)

170ºF (well)
 16 to 18


18 to 20
 13 to 15


15 to 18
Cubes
for Kabobs 		1-inch pieces 3 to 4 160ºF
(medium)
 9 to 11 10 to 20
Loin or Leg Tenderloin 1-inch pieces 3 to 4 160ºF
(medium)
 12 to 14 13 to 21
Ground Pork Patties 1/2 inch thick 3 to 4 170ºF
(well)
 7 to 9 7 to 9
Country-Style Ribs 1-inch slices 5 160ºF
(medium)
 45 to 60 1 1/2 to 2 hr**
Spareribs   5 160ºF
(medium)
 45 to 60 1 1/2 to 2 hr**
Backribs   5 160ºF
(medium)
 45 to 55 1 1/2 to 2 hr**

* Marinate meat at least 6 hours but no longer than 24 hours to tenderize.
** Grill over indirect heat.
† USDA recommends cooking ground beef to 160ºF.
Note: Meat thickness, weights and times are approximate.
 

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