Cook like a Butcher

Holiday Roast Guide

Prime Rib / Rib Roast

Target Temp: 130–135°F for medium rare

Rest time: 30+ minutes

Beef Tenderloin

Target Temp: 130–135°F for medium rare

Rest time: 20 minutes

Boneless Rib Roast

Target Temp: 130–135°F for medium rare

Rest time: 30 minutes

Pork Roasts

Target Temp: 135–140°F

Rest time: 20–30 minutes

Leg of Lamb

Target Temp: 135°F for medium rare

Rest time: 20–30 minutes

Whole Turkey

Target Temp: 160°F white, 170°F dark

Rest time: 30–45 minutes

Ham

Target Temp: Follow package instructions

Rest time: 15–20 minutes

Cook Like a Butcher — Volo Quality Meats Cooking Guide

Cook Like a Butcher

Great meat deserves a great finish.

Here’s how we cook our roasts at Volo — simple methods, butcher-tested temps, and a few pro tips to help your centerpiece turn out perfect.

Always allow meat to come to room temperature before roasting. Use a digital thermometer for accuracy, and rest your roast before carving — 15–20 minutes for small cuts, 30 minutes for large roasts or turkeys.

Internal Temperature Chart (Visual Table Block)

Target Internal Temperatures

Protein | Doneness | Internal Temp (°F) -- | -- | -- Beef | Rare | 120–125°F | Medium Rare | 130–135°F | Medium | 140–145°F Pork | Best at Medium Rare–Medium | 140–150°F Lamb | Medium Rare | 135°F Poultry | Fully Cooked | 160°F (white) / 170°F (dark)

Use a digital probe thermometer. Rest meat before carving for best flavor and texture.

Beef

Beef Roasts

Standing Rib Roast

Method:

Start at 500°F for 15 minutes, then reduce to 325°F to finish.

Approximate Times:

2 ribs = 50 min | 3 ribs = 1½ hr | 4 ribs = 2 hr | 5 ribs = 2½ hr | Whole = 3–3½ hr

Target Temp: 130–135°F for medium rare.

Tip: Rest 30 minutes before slicing for the juiciest result.

Beef Tenderloin

Method:

Preheat oven to 500°F. Roast for 10 minutes, then reduce to 400°F.

Approximate Times:

3 lbs = 25 min longer | 4 lbs = 35 min longer | 5 lbs = 45 min longer

Target Temp: 130–135°F for medium rare.

Tip: Slice thinly after resting.

Boneless Rib Roast

Method:

Start at 500°F for 15 minutes, then reduce to 325°F.

Approximate Times:

3 lbs = 30 min longer | 4 lbs = 45 min longer | 5 lbs = 1 hr longer | 6 lbs = 1 hr 15 min | 7 lbs = 1 hr 30 min | 8 lbs = 1 hr 45 min | 10 lbs = 2 hrs 15 min | 12 lbs = 2 hrs 45 min | 14 lbs = 3 hrs | 16 lbs = 3 hrs 30 min

Target Temp:130–135°F (medium rare).

Tip: For even cooking, tie roast and position fat-side up.

Pork

Pork Roasts

Boneless Pork Roast

Method:

Roast at 325°F for ~18 minutes per pound.

Target Temp: 140–150°F (medium rare to medium).

Tip: Slight blush in the center means it’s perfectly cooked — tender and juicy.

Crown Pork Roast

Method:

Wrap bones in foil and bake at 325°F for 2½–3 hours.

Add pre-warmed stuffing during the last hour of cooking.

Target Temp: 145°F.

Tip: Rest before carving to retain moisture.

Lamb

Lamb Roasts

Leg of Lamb (Boneless)

Method:

Roast at 325°F for approximately 18 minutes per pound, or until desired internal temperature is reached.

Target Temp: 135°F for medium rare.

Tip: Slice across the grain for best tenderness.

Rack of Lamb

Method:

Wrap bones in foil. Sear fat-cap side in a skillet over medium heat for 5–7 minutes, then roast bones down at 350°F for 30–40 minutes.

Target Temp: 135°F for medium rare.

Tip: Rest 10 minutes before slicing into chops.

Poultry

Turkey & Chicken

Whole Turkey

Method:

Preheat oven to 325°F.

Approximate Times:

10–12 lbs = 2½–3 hrs | 12–14 lbs = 3–3½ hrs | 14–16 lbs = 3½–4 hrs | 16–20 lbs = 4–5 hrs | 20–24 lbs = 5–6 hrs

Target Temp: 160°F in breast, 170°F in thigh.

Tip: Tent with foil if browning too quickly.

Turkey Breast

Method:

Start at 425°F for 15 minutes, then lower to 325°F.

Roast approximately 20 minutes per pound, until internal temperature reaches 160°F.

Tip: Let it rest 20 minutes before slicing to keep juices in.

Stuffed Chicken Breast

Method:

Bake uncovered at 350°F for 50–60 minutes, or until internal temperature reaches 160°F.

Tip: Remove strings before slicing and serve immediately.

Ham

Ham (Fully Cooked)

Method:

Remove from refrigerator 2 hours before warming.

Preheat oven to 275°F.

Loosely cover with foil and place on a foil-lined sheet pan.

Approximate Times:

Whole ham = 2–2½ hrs | Half ham (10–12 lbs) = 1½ hrs | Small ham (5–6 lbs) = 45 min

Target Temp: 140°F (warming only — do not overcook).

Tip: Rest 15 minutes before slicing for clean, moist slices.

Grilling Steaks and Chops

Natural lump charcoal with a hot zone and indirect zone works best.

• Cook with tallow or neutral oil (canola or vegetable)
• Save olive oil for finishing
• Add cracked pepper after cooking
• Finish with flaky salt, Seasonello, compound butter, or olive oil
• Always slice against the grain (especially skirt, flank, hanger, bavette)
• Let meat rest
• Do not cut butcher string until after cooking

Kan Kan Pork Chop (My Way)

Supplier: Sakura Pork

Marinade (for 2 chops)

1/2 cup blood orange juice

1/4 cup soy sauce

2 Tbsp Mike's Hot Honey

2 Tbsp corn oil

3 cloves garlic, minced

1 Tbsp grated ginger

1 tsp black pepper

1 tsp Korean chili flake

Cook

• Grill indirect medium heat, covered, 30 to 45 minutes to render fat
• Finish over high heat to crisp and brown
• Pull at 135 to 140°F. Rosy pork is good and preferred.

Boston Butt (Pulled Pork)

Supplier: Sakura Pork

Bacon (Oven Method)

Dry-Aged Beef

Supplier: Meats by Linz