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Meat Cooking Time Calculator

Calculate cooking times for beef, pork, chicken, turkey, and lamb. Get internal temperatures for perfect doneness every time.

Safe Internal Temperatures

Beef/Lamb (whole cuts) 145°F (63°C) + 3 min rest
Pork 145°F (63°C) + 3 min rest
Ground meats 160°F (71°C)
Poultry 165°F (74°C)
Fish 145°F (63°C)

Meat Cooking Guide

Calculate cooking times based on weight, oven temperature, and desired doneness. Always use a meat thermometer.

Doneness Temperatures (Beef/Lamb)

  • Rare: 125°F (52°C)
  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
  • Well-Done: 160°F (71°C)

USDA Safe Temperatures

  • Poultry: 165°F (74°C)
  • Ground meats: 160°F (71°C)
  • Pork/Beef/Lamb (whole cuts): 145°F + 3 min rest
  • Fish: 145°F (63°C)

Tips for Success

  • Let meat come to room temp 30-60 min before cooking
  • Insert thermometer into thickest part, away from bone
  • Remove meat 5°F before target (carryover cooking)
  • Tent with foil during rest to keep warm

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Frequently Asked Questions

How long to cook a roast per pound?

At 350°F: beef 18-20 min/lb, pork 22-25 min/lb, chicken 20 min/lb. Times vary by doneness.

What temperature is medium-rare beef?

135°F (57°C) internal temperature. Remove from heat at 130°F and rest—temperature will rise.

Why do meats need to rest after cooking?

Resting allows juices to redistribute. Carryover cooking raises temp 5-10°F during rest.

Is pink pork safe to eat?

Yes. USDA says pork is safe at 145°F with 3-minute rest. Some pinkness may remain.