Meat Cooking Times and Conversion Tables

Good cooking is mostly good timing. Whether you are roasting a rib for Sunday lunch, slow-cooking a chuck until it falls apart, or converting a recipe written in cups and ounces, the right numbers make all the difference.

This guide brings the cooking times and conversion tables you actually need into one place, covering beef roasting times, steak internal temperatures, oven settings, and full metric and imperial weights and volumes. Keep it handy in the kitchen and you can cook with confidence every time, from a quick midweek steak to a full roast for the family.

How Long Should You Roast Beef?

Roasting time depends on the cut, the weight, and how well done you want it. The chart below gives times per 500g, so multiply by the weight of your joint. As a rough imperial guide, 500g is a little over 1lb.

Tender, well-marbled cuts roast fast at a higher heat, while leaner cuts do better at a lower temperature for longer.

Always cook to internal temperature rather than time alone, since ovens and cuts vary. Use a meat thermometer and remove the roast a few degrees before your target temperature, as it keeps cooking while it rests.

Rest the meat for 10 to 20 minutes before carving, loosely covered with foil. This lets the juices settle back through the meat, so they stay on the plate rather than running out on the board.

How Long Does Slow-Cooked Beef Take?

Slow cooking turns tougher, harder-working cuts into something rich and tender. The connective tissue breaks down over time, giving you that pull-apart texture. Cut the meat into 2 to 3cm cubes for even cooking, and keep the liquid at a gentle simmer rather than a hard boil.

These times suit oven or stovetop braising. In a slow cooker, the same cuts usually need 6 to 8 hours on low or 3 to 4 hours on high. The dish is ready when the meat yields easily to a fork.

What Internal Temperature Should Steak Reach?

For steaks cooked in a pan or on the grill, internal temperature is the most reliable guide to doneness. Pull the steak off the heat a couple of degrees early, since it will rise slightly while resting.

If you like your steak on the rarer side, our guide on how to cook a blue steak covers the method and the safety side in detail. Whichever finish you choose, rest the steak for a few minutes before serving.

What Are the Safe Internal Temperatures for Meat?

Doneness is about preference, but food safety has firmer rules. Whole cuts of beef, lamb, pork, and veal are recommended to reach 63°C (145°F) with a three-minute rest, while minced meat and poultry need to go higher.

Steaks served rare or blue sit below these figures, which is a personal choice for healthy adults using fresh, intact whole cuts. Minced meat and poultry should always be cooked through, as bacteria can be spread throughout the product rather than sitting only on the surface.

What Is 180°C in Fahrenheit and Gas Mark?

A moderate oven is 180°C in a conventional oven, which is 160°C fan-forced, 350°F, or gas mark 4. A fan-forced oven circulates hot air and cooks more efficiently, so it is usually set about 20°C lower than a conventional oven for the same result. Use the full chart below to convert any recipe.

How Many Grams Are in an Ounce?

There are about 28 grams in an ounce and 454 grams in a pound, so 1kg works out to roughly 2lb 3oz. Imperial figures below are rounded to the nearest practical amount, which is normal in recipes and accurate enough for cooking and portioning meat.

How Many Millilitres Are in a Cup?

In Australia, one cup is 250ml and one tablespoon is 20ml, which equals four teaspoons. This matters when following overseas recipes, where a tablespoon is usually 15ml (three teaspoons) and a US cup is 240ml. The teaspoon is the same everywhere at 5ml.

There are 16 tablespoons in an Australian cup, which is useful when scaling a recipe up or down.

How Many Grams Is a Cup of Common Ingredients?

A cup measures volume, so the weight changes with the ingredient. As a guide, a cup of plain flour weighs about 150g (5oz), while a cup of white sugar is around 225g (7oz). The table below covers the ingredients you are most likely to reach for when crumbing, making rubs and marinades, or cooking sides.

How Much Juice and Zest Comes From One Lemon?

One lemon gives roughly ¼ cup (4 tablespoons) of juice and about 2 teaspoons of finely grated zest. These small yields are easy to misjudge, which matters when a marinade or dressing leans on fresh citrus. Use the estimates below so you know how much to buy before you start.

These are guides rather than exact figures, since fruit size and juiciness vary. When a recipe calls for the zest and juice of the same fruit, zest first, then juice, as zesting a squeezed lemon is far harder.

How Do You Measure Ingredients Accurately?

For the most consistent results, weigh ingredients with kitchen scales rather than measuring by cup, especially when baking, where small differences matter. Meat is best judged by weight too, which makes portioning and pricing far easier.

When measuring liquids, place the jug on a flat surface and read it at eye level, as checking from above makes the level look lower than it is. For dry ingredients like flour, spoon them into the cup and level the top with a straight edge rather than scooping, which packs in too much. Ingredients such as brown sugar are the exception and should be pressed firmly into the cup.

How Much Meat Should You Cook Per Person?

Portioning saves both money and waste. As a general guide, allow 150 to 200g of boneless meat per adult for a main, or 250 to 350g for bone-in cuts. For a roast where leftovers are welcome, lean towards the higher end.

Big eaters, barbecues, and special occasions usually call for a little more, while sides like potatoes and vegetables let you scale the meat back.

Conclusion

The right time and temperature turn a good cut into a great meal. Keep these cooking times and conversion tables close, cook to internal temperature wherever you can, and always rest your meat before serving.