Meat Cooking Calculator

About This Tool

The Meat Cooking Calculator provides estimated cooking times and target internal temperatures for five types of meat across multiple cuts, doneness levels, and cooking methods. It uses per-pound cooking time estimates based on USDA guidelines and professional cooking references. These are starting points; always verify doneness with a meat thermometer.

Why Internal Temperature Matters More Than Time

Cooking time is influenced by many variables: the starting temperature of the meat, your oven's accuracy, altitude, humidity, and how often you open the oven door. Internal temperature, measured with an instant-read thermometer, is the only reliable indicator of doneness. Insert the thermometer into the thickest part of the meat, away from bone, for the most accurate reading.

Understanding Carryover Cooking

When you remove meat from the heat source, the internal temperature continues to rise by 5-10°F. This is called carryover cooking. For this reason, pull your meat from the oven or grill when it is 5-10 degrees below your target temperature and let it rest. During resting, juices redistribute throughout the meat, resulting in a juicier final product.

Sous Vide Cooking

Sous vide cooks food in a precisely temperature-controlled water bath inside a sealed bag. Because the water temperature equals the target temperature, the food cannot overcook. This method produces extremely consistent results. Cooking times are longer (1-4+ hours) but the precise temperature control eliminates guesswork. After sous vide, a quick sear in a hot pan creates a flavorful crust.