How the meat cooking time calculator works
For most roasts the calculator multiplies the weight by a typical number of minutes per pound for that cut and oven temperature. A 6 lb bone-in rib roast at 325 °F, for example, takes about 18 to 21 minutes per pound for medium-rare, so roughly 110 to 125 minutes in all. For thin cuts like pork tenderloin, rack of lamb and chicken pieces it gives a total time instead, because two tenderloins take about as long as one.
The times are typical estimates from common roasting charts, with the chicken times from the USDA chart for a 350 °F oven. They assume the meat comes straight from the refrigerator. Rare meat is ready sooner and well done meat later; the calculator adjusts for that with a simple heat model, because the last degrees take the longest as the meat gets close to the oven temperature. That is why well done rib roast takes about 26 to 31 minutes per pound instead of 18 to 21.
No chart knows your oven or your roast. Shape matters more than weight: a thick, round roast takes much longer than a long, flat one of the same weight, and bones, a cold start or an oven that runs cool all add time. Use the time to plan, and the thermometer to decide.
Meat cooking times chart
Typical times for each cut at its usual doneness. The calculator above gives the time for your weight and other doneness levels.
| Cut | Oven | Time | Take out at | Rest |
|---|---|---|---|---|
| Rib roast (prime rib), bone-in | 325 °F (163 °C) | 18 to 21 min per lb | 130 °F (medium-rare) | 20 to 30 min |
| Beef tenderloin | 425 °F (218 °C) | 2 to 3 lb: 29 to 38 min; 4 to 6 lb: 38 to 50 min | 130 °F (medium-rare) | 10 to 15 min |
| Sirloin tip roast | 325 °F (163 °C) | 23 to 29 min per lb | 130 °F (medium-rare) | 10 to 15 min |
| Eye of round roast | 325 °F (163 °C) | 17 to 23 min per lb | 130 °F (medium-rare) | 10 to 15 min |
| Beef brisket, low and slow | 275 °F (135 °C) | 60 to 90 min per lb | 195 to 205 °F and probe tender | at least 1 hour, wrapped |
| Pork loin roast | 350 °F (177 °C) | 20 to 25 min per lb | 145 °F (USDA minimum) | 10 min (at least 3) |
| Pork tenderloin | 425 °F (218 °C) | 20 to 27 min total | 145 °F (USDA minimum) | 5 min (at least 3) |
| Pork shoulder (butt) for pulled pork | 275 °F (135 °C) | 60 to 90 min per lb | 195 to 205 °F, until it pulls apart | 30 min to 1 hour |
| Leg of lamb, bone-in | 325 °F (163 °C) | 17 to 21 min per lb | 130 °F (medium-rare) | 15 to 20 min |
| Rack of lamb | 425 °F (218 °C) | 15 to 25 min total | 130 °F (medium-rare) | 5 to 10 min |
| Whole chicken | 350 °F (177 °C) | 3 to 4 lb: 75 to 90 min; 5 to 7 lb: 120 to 135 min | 165 °F in the thigh and breast | 10 to 15 min |
| Chicken breasts, bone-in | 350 °F (177 °C) | 30 to 40 min total | 165 °F | 5 min |
| Chicken breasts, boneless | 350 °F (177 °C) | 20 to 30 min total | 165 °F | 5 min |
| Chicken thighs, bone-in | 350 °F (177 °C) | 40 to 50 min total | 165 °F | 5 min |
Internal temperature chart and doneness
Doneness is a matter of internal temperature. Chefs usually take beef and lamb out of the oven about 5 °F below the temperature they want, because the roast keeps cooking while it rests:
| Doneness | Take out at | After resting |
|---|---|---|
| Rare | 125 °F (52 °C) | about 130 °F (54 °C) |
| Medium-rare | 130 °F (54 °C) | about 135 °F (57 °C) |
| Medium | 140 °F (60 °C) | about 145 °F (63 °C) |
| USDA minimum | 145 °F (63 °C) | about 150 °F (66 °C) |
| Medium-well | 150 °F (66 °C) | about 155 °F (68 °C) |
| Well done | 160 °F (71 °C) | about 165 °F (74 °C) |
USDA safe minimum internal temperatures:
- Beef, pork, lamb and veal steaks, chops and roasts: 145 °F (63 °C), measured before you take the meat out, then a rest of at least 3 minutes. Rare and medium-rare beef or lamb are below this; USDA recommends 145 °F, especially for young children, pregnant people, older adults and anyone with a weak immune system.
- Ground beef, pork and lamb, such as meatloaf: 160 °F (71 °C). Grinding spreads bacteria from the surface all through the meat.
- All poultry, whole or in pieces, and stuffing: 165 °F (74 °C).
Brisket and pulled pork are safe long before they are done. They are cooked to about 195 to 205 °F, when the tough connective tissue has melted and a probe slides in with almost no resistance.
How to use a meat thermometer
- Measure the thickest part, in the center of the meat, where it heats last.
- Keep away from bone, fat and gristle. Bone carries heat and reads too high; fat reads differently from the meat.
- For whole chicken, check the thickest part of the thigh, close to the body, and the thickest part of the breast.
- Check in a couple of spots and go by the lowest reading. Clean the probe with hot, soapy water between uses.
An instant-read digital thermometer shows the temperature in a few seconds. A leave-in probe with a cable stays in the roast and lets you watch it without opening the oven door, which is handy for long roasts and for the finish-by planner.
Thawing meat safely
Thaw meat in the refrigerator, in cold water or in the microwave, never on the counter. In the fridge a big roast needs about a day for every 5 pounds, and even a small package needs a full day. In cold water, keep the meat in a leak-proof bag and change the water every 30 minutes; a package of about a pound thaws in an hour or so, a 3 to 4 lb roast in 2 to 3 hours. Cook meat thawed in cold water or in the microwave right away. You can also roast meat straight from the freezer: it takes about 50 percent longer.
Resting and carryover cooking
When a roast comes out of the oven, its outer layers are much hotter than the center, and that heat keeps moving inward. The center usually rises about 5 °F, and a big roast can rise more. That is why the calculator tells you to take beef and lamb out a few degrees before your target. Rest roasts under a loose sheet of foil: 5 to 10 minutes for small cuts, 15 to 30 minutes for big roasts and turkey, and an hour or more, wrapped, for brisket and pork shoulder. Resting also lets the juices settle, so the meat is juicier and easier to slice.
Want a shorter time for a whole chicken? Spatchcock it: cut out the backbone with kitchen shears and press the bird flat. It cooks faster and more evenly, usually at a higher oven temperature. Follow a tested recipe for the time and go by 165 °F in the thigh and breast.
How to use the meat cooking time calculator
- 1Choose beef, pork, lamb or chicken and pick the cut.
- 2Enter the weight in pounds or kg and choose the doneness, from rare to well done. For cuts with one target, like chicken or brisket, the target is shown instead.
- 3Read the estimated time, the temperature to take it out at and the resting time. The table shows the times for other weights and doneness levels.
- 4In the finish-by planner, enter when you want to eat to see when the meat goes in the oven and when to start checking it. Copy the result, the schedule or a link that keeps your settings.
Frequently asked questions
How long do I cook a roast per pound?
It depends on the cut and the oven. A bone-in beef rib roast at 325 °F takes about 18 to 21 minutes per pound for medium-rare, a pork loin at 350 °F about 20 to 25 minutes per pound to 145 °F, and a leg of lamb at 325 °F roughly the same as the rib roast. Per-pound times are a rough guide: a thick roast takes longer than a long, thin one of the same weight, so go by the thermometer.
What temperature is medium-rare beef?
Take beef out of the oven at about 130 °F (54 °C); it climbs to about 135 °F while it rests. That is a common chef target. USDA recommends at least 145 °F (63 °C) for whole cuts of beef, pork, lamb and veal, with a 3 minute rest, and 160 °F for ground meat.
Is pork safe when it is a little pink?
Yes. Since 2011, USDA has recommended 145 °F with a 3 minute rest for whole cuts of pork, such as loin, tenderloin and chops. At that temperature pork is safe even if the center is slightly pink. Ground pork still needs 160 °F.
Why should meat rest after roasting?
Two reasons. The heat in the outer layers keeps moving to the center, so a roast keeps cooking and rises about 5 °F after it leaves the oven, more for a big roast. And the juices settle, so less of them runs onto the board when you slice. Tent the meat loosely with foil while it rests, so the crust stays crisp.
Does a convection oven change the time?
A convection oven moves hot air with a fan, so meat browns and cooks faster. Many oven manuals suggest setting it about 25 °F lower than a recipe says, or keeping the temperature and checking a good while earlier. Follow your oven's instructions and start checking the thermometer early.
Do I need to change cooking times at high altitude?
For oven roasting, only a little. Above about 3,000 feet, water boils at a lower temperature and food dries out faster, so roasts can take somewhat longer and lose more juice. Braised and simmered dishes need noticeably longer. The safe internal temperatures stay the same at any altitude, so the thermometer still decides.
Should I cover a roast with foil in the oven?
Usually not while it roasts, because foil traps steam and keeps the outside from browning. If the outside is getting too dark before the inside is done, lay a loose sheet of foil over the top. Low and slow cuts like brisket and pork shoulder are the exception: wrapping them partway through helps them through the long stall.