Cook Like a Butcher
Simple methods, butcher-tested temps, and pro tips from the Volo team.
Your guide to perfect roasts, straight from the butcher
Before You Begin
- Bring meat to room temperature before roasting.
- Use a digital thermometer for accuracy.
- Always rest meat before carving — 15–20 minutes for small roasts, 30 minutes for large cuts.
Before You Begin
| Protein | Doneness | Internal Temp (°F) |
|---|---|---|
| Beef | Rare | 120–125°F |
| Medium Rare | 130–135°F | |
| Medium | 140–145°F | |
| Pork | Medium Rare–Medium | 130–140°F |
| Lamb | Medium Rare | 135°F |
| Poultry | Fully Cooked | 160°F (white) / 170°F (dark) |
Cooking Instructions by Protein
Beef
Standing Rib Roast
- Start at 500°F for 15 minutes, then reduce to 325°F to finish.
- 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 (medium rare)
- Tip: Rest 30 minutes before slicing
Beef Tenderloin
- Preheat oven to 500°F. Roast 10 min, then reduce to 400°F.
- 3 lbs = 25 min | 4 lbs = 35 min | 5 lbs = 45 min
- Target Temp: 130–135°F
- Tip: Slice thinly after resting
Boneless Rib Roast
- Start at 500°F for 15 minutes, then reduce to 325°F
- 3 lbs = 30 min | 4 lbs = 45 min | 5 lbs = 1 hr | 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: Tie roast and place fat-side up
Pork
Boneless Pork Roast
- Roast at 325°F for ~18 minutes per pound
- Target Temp: 130–140°F
- Tip: Slight blush in center = perfectly tender
Crown Pork Roast
- Wrap bones in foil. Bake at 325°F for 2½–3 hrs
- Add stuffing in the last hour
- Target Temp: 130–140°F
- Tip: Rest before carving
Lamb
Leg of Lamb (Boneless)
- Roast at 325°F for 18 min/lb
- Target Temp: 135°F (medium rare)
- Tip: Slice across grain
Rack of Lamb
- Wrap bones in foil. Sear fat side 5–7 min, then roast 350°F for 30–40 min
- Target Temp: 135°F (medium rare)
- Tip: Rest 10 minutes before slicing
Poultry
Whole Turkey
- Preheat oven to 325°F
- 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 fast
Turkey Breast
- Start at 425°F for 15 min, then reduce to 325°F
- Roast ~20 min/lb until 160°F internal
- Tip: Rest 20 min before slicing
Ham
Fully Cooked
- Remove from fridge 2 hrs before warming
- Preheat oven to 275°F. Loosely cover with foil
- Whole = 2–2½ hrs | Half (10–12 lbs) = 1½ hrs | Small (5–6 lbs) = 45 min
- Target Temp: 140°F (warming only)
- Tip: Do not overcook — simply warm through
- Finish Like a Pro
Every cut at Volo Quality Meats is prepared for success — now you’ve got the guide to finish it perfectly.
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