Beef Grilling Guide

Whether you’re cooking it yourself, or selecting from our wide assortment of Made-To-Order meals, we’re sure you’ll find just what you’re looking for. If you will be grilling, take a look at our beef grilling guide from the Beef Industry Council. Remember: Ground beef needs to reach an internal temperature of 160°F, and other whole cuts need to reach an internal temperature of 140° to 160°F, to ensure doneness.

Beef Cuts Thickness / Weight Minutes on an Open Grill Minutes in a Covered Cooker

 

Chuck 7-bone Steak or Boneless Under Blade Steak 3/4 to 1 inch 13 to 17 9 to 12

 

Chuck Shoulder Steak 3/4 to 1 inch 14 to 20 10 to 14

 

Top Round Steak 3/4 to 1 inch 12 to 14 10 to 12
1 1/2 inches 23 to 25* 20 to 23*

 

Eye Round Roast, butterflied 2 to 4 pounds 20 to 25 16 to 20

 

Rib Eye or
Top Loin Steak
3/4 inch 7 to 9 5 to 7 8 to 11
1 inch 9 to 12
1 1/2 inches 21 to 24* 16 to 19*

 

Porterhouse or T-Bone Steak 1 inch 10 to 14 8 to 12
1 1/2 inches 26 to 30* 20 to 24*

 

Tenderloin Steak 1 inch 11 to 13 10 to 12
1 1/2 inches 15 to 17 13 to 15

 

Boneless Sirloin Steak 3/4 inch 12 to 16 10 to 14
2 inches 34 to 40* 25 to 36*

 

Sirloin Kabobs 1 inch pieces 8 to 11 6 to 9

 

Flank Steak 1 1/2 pounds 12 to 15 10 to 12