Michael Courtney Butchers -

Meat Cooking Guide

Important Food Safety

• Always preheat your oven.

• Rest all meat after cooking (covered loosely with foil).

• Use a meat thermometer for the most accurate results.

• Poultry, stuffed products and minced products should always be cooked thoroughly.

• Recommended safe internal temperatures:

  • Chicken & Turkey: 75°C

  • Pork: 63-70°C (rest for 3 minutes)

  • Minced meats, burgers, sausages & stuffing: 75°C

  • Beef & Lamb (whole cuts): Cook to preferred doneness.

Beef

Beef Roasting Guide

• Topside 180°C Fan / 200°C 20 mins per 500g + chosen rarity

• Silverside 180°C Fan 25 mins per 500g

• Top Rump 180°C Fan 20 mins per 500g

• Sirloin Joint 180°C Fan See rarity guide below

• Rib of Beef 180°C Fan See rarity guide below

• Fillet Joint 190°C Fan See rarity guide below

• Brisket 150°C Fan (Low & Slow) 4–6 hours

• Shin 150°C Fan 3–5 hours

Beef Joint Doneness

Doneness Internal Temp Time per 500g

Rare 50-52°C 15 mins

Medium Rare 55°C 18 mins

Medium 60°C 20 mins

Medium Well 65°C 23 mins

Well Done 70°C 25 mins

Rest for 20-30 minutes.

Steak Cooking Guide (each side)

Steak Thickness Rare Medium Rare Medium Well Done

Fillet 1 inch 2 mins 3 mins 4 mins 5 mins

Sirloin 1 inch 2 mins 3 mins 4 mins 5 mins

Ribeye 1 inch 2 mins 3 mins 4 mins 5 mins

Rump 1 inch 2 mins 3 mins 4 mins 5 mins

Rest 4-5 minutes (heat off, in the pan).

Lamb

Lamb Roasting Guide

• Leg 180°C Fan 25 mins per 500g

• Shoulder 170°C Fan 35 mins per 500g

• Rack 190°C Fan 25-35 mins

• Saddle 180°C Fan 25 mins per 500g

Doneness

• Pink 55°C

• Medium 60°C

• Well Done 70°C

Rest 15–20 minutes.

Pork

Pork Roasting Guide

• Loin 180°C Fan 30 mins per 500g

• Leg 180°C Fan 30 mins per 500g

• Shoulder 160°C Fan 4-6 hours

• Belly 170°C Fan 2½-3½ hours

Finish crackling by starting at 220°C for 20 minutes, then reduce.

Internal temperature:
63-70°C

Rest 15 minutes.

Pork Chops & Steaks

Cook:

• Medium heat

• 5–7 minutes each side

• Internal temperature 63-70°C

Chicken

Whole Chicken

• 1.2kg 1 hr 20 mins

• 1.5kg 1 hr 40 mins

• 2kg 2 hrs

Oven:

180°C Fan / 200°C

Internal temperature:

75°C

Chicken Pieces

• Breast Fillets 25-30 mins

• Thighs 35- 40 mins

• Drumsticks 40 mins

• Wings 35 mins

Turkey

• 4kg 2 hrs 30 mins

• 5kg 3 hrs

• 6kg 3 hrs 30 mins

• 7kg 4 hrs

Cook at:

180°C Fan

Internal temperature:

75°C

Slow Cooking Guide

• Beef Brisket 140-150°C 5-6 hrs

• Beef Shin 150°C 4-5 hrs

• Ox Cheek 150°C 5 hrs

• Lamb Shoulder 150°C 5 hrs

• Pork Shoulder 150°C 6 hrs

• Pork Belly 150°C 4 hrs

• Venison Shoulder 150°C 5 hrs

Stuffed Products

Stuffed Chicken Breasts

• 190°C Fan

• 35–40 minutes

• Internal temperature: 75°C

Stuffed Pork Loin

• 180°C Fan

• 35 mins per 500g

• Internal temperature: 75°C in stuffing

Stuffed Saddle of Lamb

• 180°C Fan

• 30 mins per 500g

Stuffed Beef Joint

• 180°C Fan

• Cook to preferred beef temperature.

• Ensure stuffing reaches 75°C.

Sausages

• Pork Sausages 190°C

• Beef Sausages 190°C

• Cumberland 190°C

• Chipolatas 190°C

Internal temperature:
75°C

Burgers

• 4oz Burger 15 mins

• 6oz Burger 18 mins

• Chicken Burger 20 mins

Cook to:

75°C

Meatballs

• 190°C Fan

• 20–25 minutes

• Internal temperature: 75°C

Meat Loaf

• 180°C Fan

• 50–60 minutes

• Internal temperature: 75°C

Pies

• Steak Pie 180°C 35 mins

• Chicken Pie 180°C 35 mins

• Pork Pie - Ready to eat (serve chilled)

• Family Pie 180°C 45-50 mins

Sausage Rolls

• 180°C Fan

• 30–35 minutes

Scotch Eggs

• Ready to eat chilled.

• Reheat (optional): 170°C for 15 minutes.

UK Game Guide

Venison

Steaks

Internal Temp

• Rare 50°C

• Medium Rare 54°C

• Medium 58°C

Pan fry 2–4 minutes each side depending on thickness.

Haunch Roast

• 180°C Fan

• 20 minutes per 500g

• Rest 20 minutes.

Pheasant

Whole bird:

• 180°C Fan

• 45–60 minutes

• Internal temperature: 75°C

Breasts:

• Pan fry 4–5 minutes each side.

Partridge

• 180°C Fan

• 30–35 minutes

Duck

Internal Temp

• Medium Rare 57°C

• Medium 63°C

• Well Done 70°C

Whole Duck:

180°C Fan

20 minutes per 500g

Rabbit

• 170°C Fan

• Slow cook 2–3 hours

Resting Guide

• Steak 5–10 mins

• Beef Joint 20–30 mins

• Lamb 15–20 mins

• Pork 15 mins

• Chicken 15 mins

• Turkey 30–45 mins

• Venison 10–20 mins