Please follow these guidelines for cooking your Casey’s meat!

USDA/FDA Meat Temperature Guide:

Beef & Pork – 145F
Ham – 145F
Poultry – 165F
Ground Meats (Beef, Pork) – 160F
Stuffed Meats – Stuffing must reach an internal temperature of 165F
Fish & Seafood – 145F
All Meats – Once the desired temperature is reached, let the meat rest for at least 10 minutes before carving or consuming.
Leftovers – 165F

Beef Roast Cooking Tips

Rare: Remove from oven at 125F. Temperature will rise to 135F in 10-15 minutes.

Medium Rare: Remove from oven at 130F. Temperature will rise to 140F in 10-15 minutes.

Medium: Remove from oven at 140F. Temperature will rise to 150F in 10-15 minutes.

Medium Well: Remove from oven at 145F. Temperature will rise to 155F in 10-15 minutes.

Use the following times as a guideline in addition to using a meat thermometer inserted into meat not in an area touching bone. Cooking times for the following are based on medium rare doneness, except for the Pork Roast, which should be cooked to 145F for perfect doneness.

Beef Tenderloin: Season the tenderloin by rubbing with Casey’s “Steak and Roast Seasoning” or your favorite seasoning. Place in a shallow roasting pan with or without a rack and roast in a 425F oven for 45 minutes. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Roast: Stand on bone in roasting pan. Cook in 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Eye Roast: Season to taste with Casey’s “Steak and Roast Seasoning” or your favorite seasoning. Place on rack in shallow roasting pan in a 325F oven for 20-25 minutes per pound. Remoe from oven, let rest 10-15 minutes, carve and serve.

Crown Roast of Pork: Season with Casey’s “Pork Roast Seasoning” or your favorite seasoning. Place in shallow roasting pan in a 325F oven. For roast with fewer than 16 ribs, roast for 26 minutes per pound. For roast with 18 ribs or more, roast for 20 minutes per pound.