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rest) Average Recommended Cooking Time (min. per pound OR total min.) Roasting/Baking Roast at 350Â° F. unless otherwise noted. Roast in a shallow pan, un-covered. Ham, fully cooked 5-6 lbs. 140Â° F. 20 min. per lb.Pork Belly (roast at 325Â° F. + 450Â° F.) 21/2-3 lbs. Tender45 min. per lb. at 325Â° F. + 15 min. browning at 450Â° F. RibsPork Back Ribs 11/2-2 lbs. per rack Tender 11/2-2 hrs.Country-Style Ribs 3-4 lbs. Tender 1-11/4 hrs.Spareribs (St. Louis Style) 31/2- 4 lbs.
Extension Beef Specialist. Purdue University Animal Sciences Department. An average beef animal weighs about 1200 (250) pounds and has a hanging hot carcass weight (HCW) of about 750 (200) pounds. In general, freezer beef is sold using HCW as the basis.he packaged beef take home weight is approximately 40 percent of the animal s live weight, or 75 percent of the HCW. Table 1 shows the approximate retail yields from carcasses of different yield grades. Table 2 illustrates the approximate carcass weights and take home package weight by live animal weight.