Meat Cooking Time Calculator
The only thing between you and perfect meat is timing.
Overcooked meat is the most expensive kind of kitchen failure. A beautiful cut of beef turned gray and tough; chicken that is dry and stringy; pork that has lost all its juice. All avoidable with the right cooking time.
This calculator uses industry-standard cooking times per pound for each type of meat and cut, adjusted for doneness preference. Enter the type of meat, the weight, and your desired doneness (rare through well-done for red meats; fully cooked for poultry and pork). Get the estimated cook time and target internal temperature.
The calculator accounts for the 15-minute rest period that matters more than most home cooks realize. Meat continues cooking for 5-10F after coming out of the oven, which is why pulling early and resting produces better results than cooking to the exact target temperature. Always verify with a meat thermometer.
Cook plan
Enter a weight above
Reference Times
Industry-standard cooking times for common cuts.
| Cut | Time | Target temp |
|---|---|---|
| Beef roast (medium-rare) | 25 min/lb at 325F | 135F |
| Whole chicken | 20 min/lb at 375F | 165F at thigh |
| Pork tenderloin | 23 min at 425F | 145F |
| Pork shoulder (pulled) | 60 min/lb at 275F | 195F |
| Ham (precooked) | 13 min/lb at 325F | 140F |
| Lamb leg (medium-rare) | 23 min/lb at 325F | 135F |
| Fish fillet | 10 min per inch thick at 400F | 145F |
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The Reference
Cooking times vary by oven calibration, starting meat temperature (cold from fridge vs room temperature), and humidity. Always use a meat thermometer. Internal temperature is the only accurate measure of doneness.
USDA safe minimum internal temperatures: poultry 165F, pork 145F, beef and lamb 145F (medium-rare minimum). Meat continues cooking during rest. Pull 5-10F before your target for red meats. Rest times: 10 min for small cuts, 15-20 min for larger roasts.
Internal Temperature is the Only Truth
Cooking times are approximations. Every oven runs slightly differently (calibration variance is typically 15-25 degrees Fahrenheit). Meat starts at different temperatures depending on how long it has been out of the refrigerator. Thickness varies even within the same cut. The only reliable measure of doneness is internal temperature, taken at the thickest part of the meat, not touching bone.
USDA recommended minimum safe internal temperatures are: poultry 165F (74C), pork 145F (63C), ground meat 160F (71C), steaks and roasts of beef, lamb, or veal 145F (63C) with a 3-minute rest. These are food safety minimums, not taste optimums. Medium-rare steak (135F/57C) is considered safe when cooking from a whole cut because bacteria live on the surface, which will be seared above 160F.
After cooking, meat continues to rise in temperature for 5-10 minutes during rest. This carryover cooking means you should pull meat from the oven at 5-10F below your target temperature. A steak aimed for 135F medium-rare comes out at 125-128F and climbs to 135F during rest. Our turkey cooking time calculator applies the same principle with specific guidance for whole birds.
How to Use
- Select your meat type and cut.
- Enter the weight in pounds or kilograms.
- Choose desired doneness for red meats.
- Get cook time, oven temp, target internal temp, and rest time.
Frequently Asked Questions
Why do I need a meat thermometer?
Because cook times are estimates, not guarantees. Oven temperature variance, meat starting temperature, and cut thickness all affect actual cook time. A thermometer removes the guesswork. Pull at target temp, rest, serve perfectly.
What is the difference between medium-rare and medium?
Medium-rare (135F/57C) has a warm red center and maximum juiciness. Medium (145F/63C) has a pink center, less red. Above 145F, meat becomes progressively drier. For red meat, medium-rare is considered ideal by most chefs; medium is a good safe compromise for mixed audiences.
Why rest meat after cooking?
During cooking, juices are driven toward the meat's center as outer fibers contract from heat. Resting (10-20 minutes) lets fibers relax and redistribute juices. Cutting immediately spills them on the cutting board. The rested meat is measurably juicier.
Can I cook from frozen?
Not recommended for roasts (uneven cooking) or for food safety reasons. Thaw in the fridge 24 hours per 2-3 lb. Small cuts (fish fillets, chicken breasts) can be cooked from frozen with extended cooking times (50% longer).
How do I know if my oven is accurate?
Use an oven thermometer. Cheap (10 dollars) and reveals most ovens run 15-25F off their set temperature. If yours does, calibrate your expectations accordingly. Some ovens also have hot spots; rotating meat halfway through helps.
What if my roast is a weird size not in the calculator?
Calculate based on weight (minutes per pound) using the reference data. A 3.5 lb beef roast: 3.5 times 25 min/lb = 87.5 minutes for medium-rare at 325F. Always verify with thermometer.
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