🍕 Meat Cooking Time Calculator
Calculate cook time by weight and method. Shows internal temperature targets, resting time, and a start-time calculator.
Rare
120–125°F
49–52°C
Medium-Rare
130–135°F
54–57°C
Medium
140–145°F
60–63°C
Medium-Well
150–155°F
66–68°C
Well Done
160°F+
71°C+
Meat Cooking Safety
Always use a meat thermometer — cook times per pound are estimates only. Actual time varies with oven calibration, starting meat temperature, bone-in vs boneless, and thickness. The USDA recommends a minimum safe internal temperature of 165°F (74°C) for all poultry, 145°F (63°C) for whole cuts of beef, pork, veal, and lamb (followed by 3-minute rest), and 160°F (71°C) for ground meats.
Resting meat after cooking allows juices to redistribute. Tent loosely with foil during rest time. The internal temperature will continue to rise by 5–10°F (carryover cooking) during this period, so remove from heat slightly below your target.