Timetable for grilling Certified Angus Beef ® product

Beef Cuts

Thickness or Weight

Temperature of Coals

Open Grill (Direct Heat)

Covered Cooker (Direct Heat)

Ground Beef Patties**
80-85% lean
3 per pound
3 per pound
4 per pound

3/4 inch
1/2 inch
1/2 inch

medium
medium
medium

Medium
10 to 11
7 to 9
7 to 9

Medium
9 to 10
6 to 7
6 to 7

Chuck 7-Bone Steak or Boneless Under Blade Steak*

3/4 to 1 inch

medium

Rare to Medium
13 to 17

Rare to Medium
9 to 12

Chuck Shoulder Steak*

3/4 to 1 inch

medium

14 to 20

10 to 14

Top Round Steak*

3/4 to 1 inch
1-1/2 inches

medium
medium-low

12 to 14
23 to 25

10 to 12
20 to 23

Eye Round Roast*, butterflied

2 to 4 pounds

medium

20 to 25

16 to 20

Rib Eye Steak or Top Loin Steak

3/4 inch
1 inch
1-1/2 inches

medium
medium
medium-low

7 to 9
9 to 12
21 to 24

5 to 7
8 to 11
16 to 19

Porterhouse Steak or T-Bone Steak

1 inch
1-1/2 inches

medium
medium-low

10 to 14
26 to 30

8 to 12
20 to 24

Tenderloin Steak

1 inch
1-1/2 inches

medium
medium

11 to 13
15 to 17

10 to 12
13 to 15

Boneless Sirloin Steak

3/4 inch
2 inches

medium
medium-low

8 to 11
34 to 40

7 to 10
25 to 36

Sirloin Kabobs

1 to 1-1/2 inches

medium

8 to 11

6 to 9 pieces

Flank Steak*

1-1/2 pounds

medium

12 to 15

10 to 12

Timetable is based upon the surface of the beef being 4-5 inches from the heat source.

* Marinate 6-8 hours for best eating quality.

** The USDA/FSIS recommends ground beef be cooked to 160º F.

Source: National Live Stock and Meat Board

 

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