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|Approximate |Degree of | Approximate
Kind and cut of meat | thickness | doneness |total cooking
| | | time[9]
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| _Inches_ | | _Minutes_
Beef steaks | 1 |Rare | 10 to 15
(Club, porterhouse, rib, | 1 |Medium | 15 to 20
sirloin, T-bone, tenderloin) | 1 |Well done | 20 to 30
| 1½ |Rare | 15 to 20
| 1½ |Medium | 20 to 25
| 1½ |Well done | 25 to 40
| 2 |Rare | 25 to 35
| 2 |Medium | 35 to 45
| 2 |Well done | 45 to 55
| | |
Hamburgers | ¾ |Rare | 8
| ¾ |Medium | 12
| ¾ |Well done | 14
| | |
Lamb chops | 1 |Medium | 12
(Loin, rib, shoulder) | 1 |Well done | 14
| 1½ |Medium | 18
| 1½ |Well done | 22
| | |
Cured ham slices | ¾ |Well done | 13 to 14
(Cook-before-eating) | 1 |Well done | 18 to 20
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[9] Meat at refrigerator temperature at start of broiling.