Meat Cooking Time Calculator — Roast Perfectly Every Time
How long should you cook that roast? It depends on the cut, the weight, the oven temperature, and how done you like it. Our calculator gives you precise cooking times, oven temperatures, and resting instructions backed by USDA food safety guidelines.
Always use a meat thermometer. Times are estimates — your thermometer is the final word on doneness. Insert into the thickest part, avoiding bone.
How to Use This Calculator
- Select your meat type — Beef, Pork, Chicken, Lamb, Veal, Ham, or Other Poultry.
- Choose the specific cut — For example, "Standing Rib Roast (Bone-In)" or "Whole Chicken."
- Enter the weight in pounds or kilograms.
- Choose your desired doneness (for beef and lamb) — Rare, Medium Rare, Medium, Medium Well, or Well Done. Poultry and ground meats default to the USDA safe minimum.
- Optional toggles: Bone-in vs. boneless, stuffed (for poultry), convection oven adjustment.
- Get your results: Estimated cooking time range, recommended oven temperature, target internal temperature, pull temperature (when to remove from heat), rest time, and carryover temperature rise.
Always use a meat thermometer to verify doneness. The calculator gives you a reliable estimate, but every oven is different, and your thermometer is the final word.
Real-World Examples: See the Calculator in Action
Here are six real cooking scenarios showing exactly how to use this calculator. Each example includes the inputs, calculated results, and practical tips for success.
Sunday Prime Rib for 8 Guests
Michael is hosting Sunday dinner for 8 people and bought a 10 lb bone-in standing rib roast. He wants medium-rare (130°F final temperature) with a nice crust.
Calculator Inputs:
- • Meat Type: Beef
- • Cut: Standing Rib Roast (Bone-In)
- • Weight: 10 lbs
- • Doneness: Medium Rare
Calculator Results:
- • Oven Temperature: 325°F
- • Total Cook Time: 3 hr 50 min – 4 hr 10 min
- • Pull Temperature: 125°F
- • Target Temperature: 130–135°F
- • Rest Time: 20–25 minutes
Pro tip: Michael starts checking temperature at 3.5 hours. He pulls at 125°F, tents loosely with foil, and rests 25 minutes. The roast rises to 132°F — perfect medium-rare throughout.
Weeknight Whole Chicken for a Family of 4
Sarah wants to roast a 4.5 lb whole chicken for a Tuesday night dinner. She needs it done in about an hour and a half so the family can eat by 6:30 PM.
Calculator Inputs:
- • Meat Type: Chicken
- • Cut: Whole Chicken
- • Weight: 4.5 lbs
- • Stuffed: No
Calculator Results:
- • Oven Temperature: 350°F
- • Total Cook Time: 1 hr 20 min – 1 hr 35 min
- • Target Temperature: 165°F (thigh)
- • Rest Time: 10–15 minutes
Pro tip: Sarah preheats at 4:45 PM, puts the chicken in at 5:00 PM. She checks temperature at 1 hour 15 minutes — thigh reads 163°F. She gives it 5 more minutes, pulls at 166°F, rests 10 minutes, and carves at 6:25 PM.
Holiday Ham for 15 People
The Johnsons are hosting Easter dinner for 15 guests. They bought a 14 lb bone-in spiral-cut ham (precooked) and need to know how long to heat it through without drying it out.
Calculator Inputs:
- • Meat Type: Ham
- • Cut: Spiral-Cut Ham (Precooked)
- • Weight: 14 lbs
Calculator Results:
- • Oven Temperature: 325°F
- • Total Heat Time: 2 hr 20 min – 2 hr 50 min
- • Target Temperature: 140°F
- • Rest Time: 15–20 minutes
Pro tip: Since the ham is precooked, they only need to heat it to 140°F (not 165°F). They cover it with foil to prevent drying, add 1 cup water to the pan, and glaze in the last 30 minutes uncovered.
Pulled Pork for a Backyard BBQ
Dave is making pulled pork for 12 people at a Saturday BBQ. He has an 8 lb bone-in pork shoulder (Boston butt) and wants it fork-tender for sandwiches.
Calculator Inputs:
- • Meat Type: Pork
- • Cut: Pork Shoulder/Boston Butt (Bone-In)
- • Weight: 8 lbs
Calculator Results:
- • Oven Temperature: 250–275°F
- • Total Cook Time: 10–12 hours
- • Target Temperature: 195–205°F
- • Rest Time: 30–60 minutes (in cooler)
Pro tip: Dave starts Friday night at 9 PM for a 3 PM Saturday party. He wraps the shoulder in foil at 165°F (the "stall"), pushes through to 203°F by noon, and rests in a cooler for 3 hours. The meat stays hot and becomes incredibly tender.
Elegant Lamb Leg for Anniversary Dinner
Linda is preparing a special anniversary dinner and chose a 6.5 lb boneless leg of lamb. She wants it medium (slightly pink in the center) with a garlic-herb crust.
Calculator Inputs:
- • Meat Type: Lamb
- • Cut: Leg of Lamb (Boneless)
- • Weight: 6.5 lbs
- • Doneness: Medium
Calculator Results:
- • Oven Temperature: 325°F
- • Total Cook Time: 1 hr 55 min – 2 hr 15 min
- • Pull Temperature: 135°F
- • Target Temperature: 140–145°F
- • Rest Time: 15–20 minutes
Pro tip: Linda sears the lamb on all sides in a hot skillet before roasting to develop a crust. She inserts the thermometer probe before putting it in the oven and sets an alert for 135°F. After resting, she slices thin against the grain.
Beef Tenderloin for New Year's Eve
The Martinezes are hosting a small New Year's Eve gathering and splurged on a 5 lb whole beef tenderloin. They want medium-rare for the ultimate special occasion dinner.
Calculator Inputs:
- • Meat Type: Beef
- • Cut: Beef Tenderloin (Whole)
- • Weight: 5 lbs
- • Doneness: Medium Rare
Calculator Results:
- • Oven Temperature: 425°F
- • Total Cook Time: 35–45 minutes
- • Pull Temperature: 120°F
- • Target Temperature: 130–135°F
- • Rest Time: 10–15 minutes
Pro tip: Because tenderloin is lean and cooks fast, they use the reverse-sear method: roast at 275°F until 110°F internal (about 45 min), then sear in a screaming hot cast iron pan 1-2 minutes per side. Result: edge-to-edge pink with a beautiful crust.
USDA Safe Minimum Internal Temperatures
Before we dive into specific cuts, here are the temperatures the USDA says your meat must reach to be safe. These aren't suggestions — they're the line between safe and risky.
| Category | Type | Min Internal Temp | Rest Time |
|---|---|---|---|
| Beef, Bison, Veal, Lamb | Steaks, roasts, chops | 145°F (63°C) | 3 minutes |
| Beef, Pork, Lamb, Veal | Ground meat & sausage | 160°F (71°C) | None |
| Chicken, Turkey, All Poultry | Whole bird, parts, ground | 165°F (74°C) | None |
| Pork | Steaks, roasts, chops | 145°F (63°C) | 3 minutes |
| Ham (raw) | Whole | 145°F (63°C) | 3 minutes |
| Ham (precooked) | Reheat | 140°F (60°C) | None |
| Fish & Shellfish | All varieties | 145°F (63°C) | None |
| Eggs | Cooked dishes | 160°F (71°C) | None |
Source: FoodSafety.gov
Complete Beef Cooking Time Chart
Use this comprehensive chart as a reference for all beef cuts. Times assume oven-roasting at the indicated temperature with meat starting at refrigerator temperature.
| Cut | Weight | Oven Temp | Time (Rare) | Time (Med-Rare) | Time (Medium) |
|---|---|---|---|---|---|
| Standing Rib Roast (bone-in) | 4–6 lbs | 325°F | 18–20 min/lb | 20–22 min/lb | 22–25 min/lb |
| Standing Rib Roast (bone-in) | 8–10 lbs | 325°F | 15–17 min/lb | 17–20 min/lb | 20–23 min/lb |
| Ribeye Roast (boneless) | 4–6 lbs | 350°F | 15–17 min/lb | 17–19 min/lb | 19–22 min/lb |
| Beef Tenderloin (whole) | 4–5 lbs | 425°F | 25–30 min total | 35–40 min total | 40–45 min total |
| Beef Tenderloin (whole) | 6–7 lbs | 425°F | 35–40 min total | 45–50 min total | 50–55 min total |
| Top Round Roast | 4–6 lbs | 325°F | 20–22 min/lb | 22–25 min/lb | 25–28 min/lb |
| Eye of Round Roast | 2–3 lbs | 325°F | 20–22 min/lb | 22–25 min/lb | 25–28 min/lb |
| Sirloin Tip Roast | 3–4 lbs | 325°F | 20–22 min/lb | 23–25 min/lb | 25–30 min/lb |
| Chuck Roast (pot roast) | 3–4 lbs | 300°F | 3–4 hours (braised) | ||
| Brisket (whole packer) | 10–14 lbs | 250–275°F | 1–1.5 hrs/lb (to 195–205°F) | ||
| Tri-Tip Roast | 2–3 lbs | 425°F | 20–25 min total | 25–30 min total | 30–35 min total |
Beef Doneness Temperatures
For beef steaks and roasts, the USDA recommends a minimum of 145°F. Temperatures below that are common preferences at restaurants but carry higher risk. Here's the full spectrum of doneness levels, including the pull temperature — the point at which you should remove the meat from heat, because carryover cooking will bring it up the rest of the way.
| Doneness | Internal Temp | Description | Pull Temp |
|---|---|---|---|
| Rare | 120–130°F (49–54°C) | Red, cool-to-warm center, soft and juicy | 115–125°F |
| Medium Rare | 130–135°F (54–57°C) | Warm red center, pink edges, very juicy | 125–130°F |
| Medium | 135–145°F (57–63°C) | Hot pink center, firmer texture | 130–140°F |
| Medium Well | 145–155°F (63–68°C) | Slightly pink center, firm | 140–150°F |
| Well Done | 155–165°F (68–74°C) | No pink, gray-brown throughout | 150–160°F |
Understanding carryover cooking: Steaks typically rise 5–10°F after you take them off heat. Thick roasts can rise 10–15°F. This is why the pull temperature matters — if you wait until the thermometer reads your target, you'll overshoot.
Complete Pork Cooking Time Chart
Pork is safe to eat at 145°F with a 3-minute rest (updated USDA guidelines). Slightly pink pork is not only safe but more tender and juicy than overcooked pork.
| Cut | Weight | Oven Temp | Time | Target Temp |
|---|---|---|---|---|
| Pork Loin Roast (boneless) | 2–3 lbs | 350°F | 20–25 min/lb | 145°F |
| Pork Loin Roast (bone-in) | 3–5 lbs | 350°F | 22–28 min/lb | 145°F |
| Pork Tenderloin | 1–1.5 lbs | 425°F | 20–30 min total | 145°F |
| Crown Roast of Pork | 6–10 lbs | 350°F | 20–22 min/lb | 145°F |
| Pork Shoulder (Boston Butt) | 6–8 lbs | 250–275°F | 1.5–2 hrs/lb | 195–205°F |
| Pork Shoulder (picnic) | 5–8 lbs | 250–275°F | 1.5–2 hrs/lb | 195–205°F |
| Pork Ribs (spare or baby back) | 2–4 lbs | 275–300°F | 2.5–3.5 hrs | 195–203°F |
| Fresh Ham (whole, bone-in) | 14–16 lbs | 325°F | 18–20 min/lb | 145°F |
| Fresh Ham (half, bone-in) | 7–8 lbs | 325°F | 22–25 min/lb | 145°F |
| Precooked Ham (whole) | 10–14 lbs | 325°F | 10–14 min/lb | 140°F |
| Precooked Ham (half) | 5–7 lbs | 325°F | 18–24 min/lb | 140°F |
Complete Poultry Cooking Time Chart
All poultry must reach 165°F in the thickest part of the thigh (for whole birds) or breast. Use these times as guidelines and always verify with a thermometer.
| Type | Weight | Oven Temp | Unstuffed | Stuffed |
|---|---|---|---|---|
| Whole Chicken | 3–4 lbs | 350°F | 1–1.25 hrs | 1.25–1.5 hrs |
| Whole Chicken | 4–5 lbs | 350°F | 1.25–1.5 hrs | 1.5–1.75 hrs |
| Whole Chicken | 5–7 lbs | 350°F | 1.5–2 hrs | 1.75–2.25 hrs |
| Chicken Breast (bone-in) | 6–8 oz each | 375°F | 30–40 min | — |
| Chicken Breast (boneless) | 4–6 oz each | 400°F | 20–25 min | — |
| Chicken Thighs (bone-in) | 5–7 oz each | 400°F | 35–45 min | — |
| Chicken Drumsticks | 4–5 oz each | 400°F | 35–40 min | — |
| Chicken Wings | 2–3 oz each | 425°F | 40–50 min | — |
| Cornish Hens | 1–1.5 lbs each | 350°F | 50–60 min | 60–70 min |
| Duck (whole) | 4–5 lbs | 325°F | 2–2.5 hrs | 2.5–3 hrs |
| Goose (whole) | 8–12 lbs | 325°F | 2.5–3.5 hrs | 3–4 hrs |
For complete turkey cooking times, see our dedicated Turkey Cooking Calculator.
Complete Lamb Cooking Time Chart
Lamb is often served pink in the center, similar to beef. The USDA recommends 145°F minimum, but many prefer it at 130–140°F for medium-rare to medium doneness.
| Cut | Weight | Oven Temp | Med-Rare | Medium | Well Done |
|---|---|---|---|---|---|
| Leg of Lamb (bone-in) | 5–7 lbs | 325°F | 15–17 min/lb | 18–20 min/lb | 22–25 min/lb |
| Leg of Lamb (bone-in) | 7–9 lbs | 325°F | 13–15 min/lb | 16–18 min/lb | 20–22 min/lb |
| Leg of Lamb (boneless) | 4–7 lbs | 325°F | 17–20 min/lb | 20–23 min/lb | 25–28 min/lb |
| Rack of Lamb | 1.5–2 lbs | 450°F | 12–15 min | 15–18 min | 18–22 min |
| Crown Roast of Lamb | 3–4 lbs | 325°F | 18–20 min/lb | 22–25 min/lb | 27–30 min/lb |
| Lamb Shoulder (bone-in) | 4–6 lbs | 325°F | 25–30 min/lb (for well done, fork-tender) | ||
| Lamb Shanks | 12–16 oz each | 325°F | 2–2.5 hrs (braised) | ||
Rest Time & Carryover Cooking Guide
Resting meat after cooking is just as important as the cooking itself. During rest, residual heat continues cooking the interior (carryover), and juices redistribute throughout the meat so they don't flood your cutting board.
| Type | Rest Time | Carryover Temp Rise | Notes |
|---|---|---|---|
| Steaks (under 2 lbs) | 5–10 min | 5–10°F | Tent loosely with foil |
| Small roasts (2–5 lbs) | 10–15 min | 5–10°F | Tent loosely with foil |
| Medium roasts (5–10 lbs) | 15–20 min | 10–15°F | Tent loosely; don't wrap tight |
| Large roasts (10+ lbs) | 20–30 min | 10–15°F | Stays warm for 45+ min if tented |
| Turkey (12+ lbs) | 30–45 min | 10–15°F | Allows juices to settle; easier carving |
| Pulled pork/brisket | 30–60 min (or more) | 5–10°F | Can rest in cooler for 2–4 hrs |
Serving Size Guide — How Much Meat to Buy
Planning for a group? Here's how much raw meat to buy per person. These amounts account for bone, fat, and shrinkage during cooking.
| Meat Type | Bone-In (per person) | Boneless (per person) | Notes |
|---|---|---|---|
| Prime Rib / Standing Rib Roast | 1 lb | 0.5–0.75 lb | Rich; smaller portions often suffice |
| Beef Tenderloin | — | 0.5 lb | Very lean; 6–8 oz per person |
| Whole Chicken | 1–1.25 lbs | 0.5 lb | One 4 lb chicken feeds 3–4 |
| Turkey | 1–1.5 lbs | 0.75 lb | Plan extra for sandwiches |
| Pork Shoulder (for pulling) | 0.75 lb | ~0.33 lb cooked | Loses 40% of weight when cooked |
| Pork Loin | 0.75 lb | 0.5 lb | Lean cut |
| Lamb Leg | 0.75 lb | 0.5 lb | Rich flavor |
| Ham | 0.75 lb | 0.5 lb | Plan extra for leftovers |
| Brisket | 1 lb raw | ~0.5 lb cooked | Loses ~50% when smoked |
| Pork Ribs | 0.75–1 lb | — | Mostly bone; plan generously |
For precise party planning, try our Party Food Calculator.
Food Safety Rules You Need to Know
These aren't optional — they're the non-negotiable rules for safe cooking:
- Always use a food thermometer. Color is not a reliable indicator of doneness. A burger can look brown inside and still be under 160°F, or look pink and be perfectly safe.
- Insert the thermometer in the thickest part of the meat, avoiding bone, fat, and gristle, which can give false readings.
- Ground meats must reach 160°F. No medium-rare burgers, per USDA guidelines — grinding meat mixes surface bacteria throughout.
- All poultry must reach 165°F. No exceptions, regardless of color or how clear the juices run.
- Minimum oven temperature for roasting is 325°F (per USDA). Lower temperatures keep meat in the danger zone too long.
- Rest your meat after cooking — this both finishes the cooking (carryover) and redistributes juices for better texture and flavor.
- Don't leave cooked meat in the "danger zone" (40–140°F) for more than 2 hours — or more than 1 hour if the room is above 90°F.
- Thaw safely — in the refrigerator (slowest but safest), in cold water (change water every 30 min), or in the microwave (cook immediately after). Never thaw on the counter.
Learn more: Visit FoodSafety.gov for comprehensive food safety guidance from the USDA and FDA.
Choosing the Right Meat Thermometer
A meat thermometer is the single most important tool for cooking meat perfectly. Here's how to choose the right one:
| Type | Best For | Pros | Cons | Price Range |
|---|---|---|---|---|
| Instant-read digital | Spot-checking steaks, chicken | Fast (2–5 sec), accurate | Must open oven to check | $15–$100 |
| Leave-in probe (wired) | Roasts, turkeys | Monitor without opening door | Wire can be awkward | $20–$80 |
| Wireless/Bluetooth probe | Smokers, long cooks | Phone alerts, no wire | Higher cost, connectivity issues | $50–$200 |
| Dial (analog) | Basic use | No batteries needed | Slower, less accurate | $5–$20 |
| Infrared (surface) | Griddle/pan temp | Instant surface reading | Can't measure internal temp | $15–$50 |
Our recommendation: Start with a quality instant-read thermometer like the ThermoWorks Thermapen or a more affordable option like the ThermoPro TP03. Add a leave-in probe thermometer when you're ready for larger roasts and turkeys.
Frequently Asked Questions
How long do you cook a roast per pound?
It depends on the cut and oven temperature. As a general guide: beef rib roast at 325°F takes 23–25 min/lb, pork loin at 350°F takes 20 min/lb, whole chicken at 350°F takes 20–25 min/lb, and lamb leg at 325°F takes 20–25 min/lb. Use the calculator above for your exact cut and weight.
What temperature should I cook a roast in the oven?
Most roasts cook well at 325–350°F. Tender cuts like beef tenderloin and pork tenderloin benefit from higher heat (425–450°F) for a shorter time. Tough cuts like brisket and pork shoulder need lower heat (250–300°F) for much longer to break down connective tissue.
How long does it take to cook a 5-pound chicken?
A 5-lb whole chicken at 350°F takes approximately 1.5–1.75 hours (about 18–20 min/lb). Using the high-start method (450°F for 15 minutes, then 350°F), total time is similar but you get crispier skin. Always verify with a thermometer — the thigh should read 165°F.
Should I cook meat at room temperature or straight from the fridge?
The USDA advises against leaving meat out for extended periods. While a 20–30 minute rest on the counter for steaks is common practice, large roasts should go straight from the fridge to the oven. Our calculator assumes fridge-cold meat.
What is carryover cooking and why does it matter?
Carryover cooking is the continued rise in internal temperature after you remove meat from the heat source. Residual heat in the outer layers transfers inward. Steaks carry over 5–10°F, large roasts 10–15°F. That's why you 'pull' meat before it hits your target temperature.
How do I know when my meat is done without a thermometer?
You don't — not reliably. Invest in a digital instant-read thermometer. They cost $10–15 and are the single best tool you can add to your kitchen. The 'poke test' and 'juice color' methods are unreliable and can lead to unsafe or overcooked results.
Does bone-in meat take longer to cook than boneless?
Yes. Bones act as insulators, slowing heat transfer to the center. Expect bone-in cuts to take roughly 10–15% longer than equivalent boneless cuts. The trade-off: bones add flavor and help the meat cook more evenly.
Can I cook a roast at a lower temperature for longer?
Yes, within limits. The USDA minimum oven temperature is 325°F for food safety. Below that, the exterior of the meat stays in the danger zone (40–140°F) too long. Low-and-slow techniques like 250–275°F work for cuts like brisket and pork shoulder because their large mass heats through the danger zone quickly enough.
How long should I rest meat before carving?
Rest time depends on the size of the cut. Steaks need 5–10 minutes, small roasts (2–5 lbs) need 10–15 minutes, medium roasts (5–10 lbs) need 15–20 minutes, and large roasts or turkeys (10+ lbs) need 20–45 minutes. During this time, juices redistribute and carryover cooking finishes the interior.
Why is my roast tough even though it reached the right temperature?
Temperature alone doesn't guarantee tenderness. Tough cuts (brisket, chuck, shoulder) contain collagen that only breaks down into gelatin with extended cooking at lower temperatures. If you cooked a tough cut fast to the target temp, the collagen hasn't had time to convert. These cuts need low-and-slow methods.
Should I sear my roast before or after oven cooking?
Both work. Traditional searing before roasting creates a crust upfront and is the most common method. Reverse searing (low oven first, then high-heat sear at the end) gives you more even doneness edge-to-edge and is popular for thick steaks and tenderloin. Either way, searing develops flavor through the Maillard reaction.
How accurate is cooking time per pound for large vs small roasts?
Time-per-pound is less accurate for very small or very large roasts. A 3 lb roast has more surface area relative to its mass than a 15 lb roast, so it cooks faster per pound. Our calculator accounts for this with adjusted formulas, but always use a meat thermometer for large roasts.
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Data sources: USDA • FoodSafety.gov • FSIS (Food Safety and Inspection Service) • CDC Food Safety