Meat Cooking Time Calculator

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

Meat Cooking Guide

Calculate cooking times based on weight, oven temperature, and desired doneness. Times are estimates — always verify with a meat thermometer inserted into the thickest part, away from bone.

Cooking Time Per Pound (at 350°F)

Beef roast: 18-20 min/lb (medium-rare), 22-25 min/lb (medium)
Pork loin: 22-25 min/lb
Whole chicken: 20 min/lb
Whole turkey: 13-15 min/lb (unstuffed), 15-17 min/lb (stuffed)
Lamb leg: 20 min/lb (medium-rare), 25 min/lb (medium)

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 Minimum Temperatures

Poultry (all cuts): 165°F (74°C)
Ground meats: 160°F (71°C) — grinding spreads surface bacteria throughout
Pork/Beef/Lamb (whole cuts): 145°F (63°C) + 3 min rest
Fish: 145°F (63°C)

Roasting Time and Temperature Chart

Approximate oven times per pound and the internal temperature to pull each cut at. Times are guidelines — a probe thermometer in the thickest part, away from bone, is the only reliable doneness test.

Cut	Oven Temp	Time	Pull Temperature
Beef roast (rib, sirloin) — medium-rare	350°F	18–20 min/lb	130–135°F
Beef roast — medium	350°F	22–25 min/lb	140–145°F
Beef tenderloin	425°F	12–15 min/lb	130–135°F
Pork loin roast	350°F	20–25 min/lb	145°F
Pork shoulder (pulled)	300°F	60–90 min/lb	195–205°F
Whole chicken	350°F	20 min/lb	165°F
Bone-in chicken pieces	375°F	35–45 min total	165°F
Whole turkey (unstuffed)	325°F	13–15 min/lb	165°F
Whole turkey (stuffed)	325°F	15–17 min/lb	165°F
Turkey breast	325°F	20–25 min/lb	165°F
Leg of lamb (bone-in) — medium-rare	325°F	20 min/lb	130–135°F
Rack of lamb	400°F	15–18 min/lb	130–135°F
Fully cooked ham (reheat)	325°F	15–18 min/lb	140°F
Meatloaf (about 2 lb)	350°F	55–65 min total	160°F

Understanding the Terms

Internal Temperature

The temperature at the center of the meat, read with a probe thermometer. It is the true measure of doneness — oven time only estimates when the center will reach the target.

Carryover Cooking

The continued rise in internal temperature after the meat leaves the oven, as heat moves inward from the hotter surface. It runs 5 to 15 degrees depending on size, so you pull below the final target.

Resting

The pause before slicing that lets juices redistribute and carryover finish. Cutting too early spills the juices onto the board and leaves the meat drier.

USDA Safe Minimum

The lowest internal temperature that reliably kills harmful bacteria: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of pork, beef, and lamb.

Doneness

How thoroughly a cut is cooked, from rare to well-done, defined by internal temperature. Doneness targets for tenderness sit above the safety minimum for tough cuts and below well-done for tender ones.

Understanding Carryover Cooking

Meat continues cooking after you remove it from heat. The internal temperature rises 5-10°F during resting as residual heat moves toward the center. For a medium-rare steak (target 135°F), pull it at 125-130°F and rest for 5-10 minutes. Large roasts can carry over 10-15°F.

Resting Times

Steaks and chops: 5-10 minutes
Roasts (3-5 lbs): 15-20 minutes
Large roasts and turkey: 20-30 minutes, tented with foil

Tips for Best Results

Let meat come to room temperature 30-60 minutes before cooking for even doneness
Pat the surface dry before searing — moisture prevents browning
For poultry, cook dark meat (thighs/legs) to 175-180°F for best texture, even though 165°F is safe
For chicken breast, pull at 155-160°F and rest to 165°F to avoid drying out
Tough cuts (pork shoulder, brisket) benefit from low-and-slow cooking at 225-275°F until they reach 195-205°F and become tender

Related Cooking Calculators

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Macro Calculator — protein, carb, and fat targets for meals

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.

How much boneless meat should I buy per person?

Plan on about half a pound (0.5 lb / 225g) of boneless meat per adult for a main course. For bone-in cuts such as ribs or whole chicken, allow about 3/4 to 1 pound per person to account for bone weight.

Why must ground meat reach a higher temperature than whole cuts?

Grinding disperses surface bacteria throughout the meat, so the entire patty must reach 160 F (71 C). Whole-muscle steaks are safer at lower internal temps because bacteria remain on the outer surface and are killed by searing.

Why does a large turkey cook faster per pound than a small one?

Larger birds have a lower surface-area-to-weight ratio, so heat penetrates more efficiently relative to total mass. A 20-lb turkey may need about 13 minutes per pound unstuffed, while a 10-lb bird often needs 15-16 minutes per pound.

How do I know when a slow-cooked tough cut is done?

Tough cuts like pork shoulder or brisket are done when a fork slides in with no resistance and the meat pulls apart easily. This texture change happens around 195-205 F (91-96 C) internal temperature, well above the 145 F safety minimum.