Beef Storage And Cooking Time Chart
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1Approximate Beef Cooking Times °F
Storage Times for Beef Products
Type of
Cooking
Cooking
Internal
Product
Refrigerator 40 °F
Freezer 0 °F
Size
Beef
Method
Time
Temperature
Fresh beef roast,
3 to 5 days
6 to 12 months
Rib Roast,
4 to 6
23-25
Medium rare
steaks, chops, or ribs
Roast 325°
bone in
lbs.
min./lb.
145°
Fresh beef liver or
1 or 2 days
3 to 4 months
Add 5-8
variety meats
Rib Roast,
4 to 6
min./lb. to
Home cooked beef,
boneless
Roast 325°
Same as above
lbs.
times
soups, stews or
3 to 4 days
2 to 3 months
rolled
above
casseroles
Chuck Roast,
3 to 4
*Braise
*Braise
Store-cooked
Medium 160°
1 to 2 days
2 to 3 months
Brisket
lbs.
325°
325°
convenience meals
2 1/2
Cooked beef gravy or
Round or
30-35
Medium rare
1 or 2 days
2 to 3 months
to 4
Roast 325°
beef broth
Rump Roast
min./lb.
145°
lbs.
Beef hot dogs or lunch
2 weeks (or 1 week
Tenderloin,
4 to 6
45-60 min.
Medium rare
meats, sealed in
1 to 2 months
Roast 425°
after a "Use-By" date)
whole
lbs.
total
145°
package
3/4"
4-5 min.
Medium rare
Beef hot dogs, opened
Steaks
Broil/Grill
7 days
1 to 2 months
thick
per side
145°
package
Stew or
1 to 1
Cover with
Lunch meats, opened
2 to 3
3 to 5 days
1 to 2 months
Shank Cross
1/2"
liquid;
Medium 160°
package
hours
Cuts
thick
simmer
TV dinners, frozen
Keep Frozen
3 to 4 months
4" long
casseroles
*Braise
1 1/2 to 2
Short Ribs
and 2"
Medium 160°
2 to 5 years in pantry;
325°
1/2 hours
thick
Canned beef products
After opening,
3 to 4 days after
in pantry
2 to 3 months
opening
1 year in pantry
Jerky, commercially
Refrigerate 2 to 3
Do not freeze
vacuum packaged
months
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