Calculate cooking times and temperatures for different types of meat
Cooking meat properly requires understanding how different factors affect cooking time and temperature. The type of meat, cut, weight, cooking method, and desired doneness all play crucial roles in achieving perfect results. Our calculator takes all these variables into account to provide accurate cooking times and safe internal temperatures.
Beef can be cooked to various doneness levels from rare to well done. Different cuts require different cooking times - tender cuts like tenderloin cook faster than tougher cuts like brisket. Oven roasting typically uses 325-450°F depending on the cut and desired result.
Modern pork is safe at 145°F with a 3-minute rest time. Pork chops and tenderloin cook quickly at 400°F, while larger roasts benefit from lower temperatures (325-350°F) for even cooking. Ground pork must reach 160°F for food safety.
Chicken must always reach 165°F throughout for food safety. Whole chickens typically roast at 375°F, while chicken breasts cook well at 400°F. Dark meat (thighs, drumsticks) can handle slightly higher temperatures and longer cooking times than white meat.
Lamb is similar to beef in that it can be cooked to various doneness levels. Leg of lamb and racks cook well at 325-375°F. Lamb has a distinctive flavor that pairs well with herbs like rosemary and garlic. Ground lamb should reach 160°F.
The most common method for larger cuts. Dry heat surrounds the meat, creating a flavorful crust while cooking the interior. Lower temperatures (325°F) work best for large roasts, while higher temperatures (400-450°F) are ideal for smaller, tender cuts. Always use a meat thermometer to check internal temperature.
High, direct heat creates excellent char and flavor. Best for steaks, chops, and chicken pieces. Use two-zone cooking (hot and cool sides) for thicker cuts - sear over high heat, then finish over indirect heat. Grilling times are shorter than oven roasting due to higher temperatures.
Low and slow cooking (200-275°F) breaks down tough connective tissue in cuts like brisket, pork shoulder, and ribs. This method requires patience but produces incredibly tender, flavorful results. Cooking times are measured in hours rather than minutes per pound.
Quick, high-heat cooking in a skillet. Perfect for steaks, chops, and chicken breasts. Sear both sides to develop a crust, then finish in the oven if needed for thicker cuts. This method works best for cuts 1-2 inches thick. Use a heavy pan (cast iron or stainless steel) for best results.
| Meat Type | Minimum Safe Temp | Rest Time |
|---|---|---|
| Beef (steaks, roasts) | 145°F (medium-rare) + 3 min rest | 3 minutes |
| Ground beef | 160°F | None required |
| Pork (chops, roasts) | 145°F + 3 min rest | 3 minutes |
| Ground pork | 160°F | None required |
| Chicken & Turkey (all parts) | 165°F | None required |
| Lamb (steaks, roasts) | 145°F + 3 min rest | 3 minutes |
| Ground lamb | 160°F | None required |
Source: USDA Food Safety Guidelines. Always use a meat thermometer to verify internal temperature.
For beef and lamb, different doneness levels offer different textures and flavors. Note that pork and poultry must always be cooked to safe minimum temperatures.
Cool red center, very soft texture. Only recommended for high-quality beef cuts. Not safe for pork or poultry.
Warm red center, tender and juicy. The preferred doneness for most beef steaks. Maximizes flavor and tenderness.
Warm pink center, slightly firm. USDA minimum safe temperature for beef and pork. Good balance of safety and juiciness.
Slightly pink center, firm texture. Less juicy than medium but still acceptable for most cuts.
No pink, fully cooked throughout. Required for ground meats. Can be dry if overcooked, but safe and preferred by some.
Chicken and turkey must always reach 165°F throughout. No pink should remain. Juices should run clear.