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 |
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| Chuck 7-bone Steak or Boneless Under Blade Steak | 3/4 to 1 inch | 13 to 17 | 9 to 12 |
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| Chuck Shoulder Steak | 3/4 to 1 inch | 14 to 20 | 10 to 14 |
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| Top Round Steak | 3/4 to 1 inch | 12 to 14 | 10 to 12 |
| 1 1/2 inches | 23 to 25* | 20 to 23* | |
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| Eye Round Roast, butterflied | 2 to 4 pounds | 20 to 25 | 16 to 20 |
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| 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* | |
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| Porterhouse or T-Bone Steak | 1 inch | 10 to 14 | 8 to 12 |
| 1 1/2 inches | 26 to 30* | 20 to 24* | |
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| Tenderloin Steak | 1 inch | 11 to 13 | 10 to 12 |
| 1 1/2 inches | 15 to 17 | 13 to 15 | |
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| Boneless Sirloin Steak | 3/4 inch | 12 to 16 | 10 to 14 |
| 2 inches | 34 to 40* | 25 to 36* | |
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| Sirloin Kabobs | 1 inch pieces | 8 to 11 | 6 to 9 |
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| Flank Steak | 1 1/2 pounds | 12 to 15 | 10 to 12 |