|
Meyer
Beef Cuts
|
Thickness
or Weight
|
Temperature
of Coals
|
Open
Grill
|
Covered
Cooker
|
|
|
Total
Cooking Times in Minutes
|
|
Ground Beef Patties
80% to 85% lean
3 per pound
3-4 per pound
|
3/4
inch
1/2 inch
|
Medium
Medium
|
Medium
10 - 11
7 - 9
|
Medium
9 - 10
6 - 7
|
|
Meyer
high quality Chuck 7-bone Steak or Boneless Under Blade
Steak.
|
3/4
- 1 inch
|
Medium
|
Rare
to Med
13-17
|
Rare
to Med.
9-12
|
|
Meyer
Chuck Shoulder Steak
|
3/4
- 1 inch
|
Medium
|
14-20
|
10-14
|
|
Meyer
Top Round Steak
|
3/4
- 1 inch
1 1/2 inches
|
Medium
Medium-Low
|
12-14
23-25
|
10-12
20-23
|
|
Meyer
Eye Round Roast, Butterflied
|
2-4
lbs.
|
Medium
|
20-25
|
16-20
|
|
Meyer
Rib Eye Steak
or Top Loin Steak
|
3/4
inch
1 inch
1 1/2 inch
|
Medium
Medium
Medium-Low
|
7-9
9-12
21-24
|
5-7
8-11
16-19
|
|
Meyer
Porterhouse Steak or T-bone
|
1
inch
1 1/2 inch
|
Medium
Medium-Low
|
10-14
26-30
|
8-12
20-24
|
|
Meyer
Tenderloin
|
1
inch
1 1/2 inch
|
Medium
Medium
|
11-13
15-17
|
10-12
13-15
|
|
Meyer
Boneless Sirloin Steak
Sirloin Kabobs
|
3/4
inch
2 inches
1 to 1 1/2 inch
|
Medium
Medium-Low
Medium
|
12-16
34-40
8-11
|
10-14
25-36
6-9
|
|
Meyer
Flank Steak
|
1
1/2 lbs.
|
Medium
|
12-15
|
10-12
|
