Meat preparation isn’t rocket science, but it does require care and precision to make sure you aren’t eating undercooked food. So how long does it take to cook different types of meat? Our meat cooking times show you how long to cook each cut and what temperature tells you it’s done.
Our cooking time calculator estimates how long to cook chicken, beef, pork, turkey, lamb, or ham. Enter the type of meat, the cut, and its weight to get an estimated cook time based on USDA guidelines, then use a meat thermometer to confirm it’s reached a safe minimum internal temperature before serving.
Once you know what you’re making, you can order the roast, the sides, and all the kitchen gadgets you need on Instacart for delivery or pickup from stores near you.
Meat cooking times by weight
These typical oven times come from FoodSafety.gov meat and poultry charts. Ovens and cuts vary, so start checking the internal temperature before the time is up.
Meat and cut | Weight | Oven temp | Approximate cook time | Safe internal temp |
|---|---|---|---|---|
Whole chicken, unstuffed | 3–4 lbs | 350°F | 1¼–1½ hours | 165°F |
Turkey, unstuffed | 12–14 lbs | 325°F | 3–3¾ hours | 165°F |
Beef rib roast, bone-in | 4–6 lbs | 325°F | 23–25 min per lb | 145°F + 3-min rest |
Beef round or rump roast | 2½–4 lbs | 325°F | 30–35 min per lb | 145°F + 3-min rest |
Pork loin roast | 2–5 lbs | 350°F | 20 min per lb | 145°F + 3-min rest |
Leg of lamb, boneless, rolled | 4–7 lbs | 325°F | 25–30 min per lb | 145°F + 3-min rest |
Fresh ham, whole leg, bone-in | 12–16 lbs | 325°F | 22–26 min per lb | 145°F + 3-min rest |
Source: FoodSafety.gov
To use a per-pound time, multiply the weight by the minutes per pound. For example, a 4-pound pork loin at 20 minutes per pound needs about 80 minutes.
If you’re planning out portions, our serving size calculator helps you figure out how much meat to buy.
How do you calculate the cooking time of meat?
Cooking times vary based on the following factors:
Type: Different meats have unique cooking requirements for safety and tenderness.
Cut: Thicker or larger cuts generally require longer cook times.
Weight: Heavier portions take more time to reach a safe minimum internal temperature.
Cooking method: Roasting, grilling, smoking, and slow cooking take different amounts of time. A 3 to 4 pound whole chicken takes about 1¼ to 1½ hours to roast at 350°F, while smoking meat or poultry can take 4 to 8 hours, according to the USDA.
Temperature: Oven temperature changes the cook time, which is why federal roasting charts list a specific temp for each cut. The USDA recommends cooking meat and poultry at oven temperatures of at least 325°F. Higher oven or grill temperatures shorten cooking time but can dry out the outside before the center is done.
Our calculator gives an oven-roasting time estimate based on the meat’s type, cut, and weight. Cooking method and temperature still affect timing, so always use a food thermometer to confirm it’s reached the USDA minimum internal temperature before digging in.
We used the USDA resources below and calculated the cooking times based on each type and cut of meat.
Use our cook time calculator to plan how long your meat needs, then check it with a meat thermometer before you serve it. The calculator tells you when to start checking, and the thermometer tells you when it’s reached the USDA minimum internal temperature.
Essential safety for cooking meat
The most reliable way to ensure your meat is cooked through is by using a meat thermometer. Insert it into the thickest part of the meat, avoiding bones and gristle, then check that it reaches the USDA safe minimum internal temperature in the chart below. If any spot reads lower, keep cooking and rechecking the temperature.
Meat color and clear juices are not reliable signs that meat is safe to eat. The only way to know for sure is to check the internal temperature with a food thermometer.
It’s also important to understand the "danger zone" (40°F to 140°F), where bacteria can rapidly grow. To prevent this, keep raw meat out of this temperature range and refrigerate promptly.
After cooking, let whole cuts of beef, pork, veal, and lamb rest for at least 3 minutes before carving or serving. Larger roasts and whole birds benefit from a longer rest before carving so the juices settle.
Safe minimum internal temperature chart
It’s one thing to know the different cooking times, but it’s also important to understand the safe minimum internal temperature of each type of meat to reduce the chances of catching a foodborne illness. Check out the internal temperature chart below from the USDA.
Adjusting cooking times for different cooking methods
Cooking time depends on the method you use. Whether you’re roasting a whole chicken, throwing steaks on the grill, or simmering ground turkey recipes in a slow cooker, here’s what to keep in mind for each method.
How to adjust cooking time for a different oven temperature
Cook time calculation gets complicated when you’re following a recipe written for a different temperature or when your entree is sharing the oven with a side dish. Federal roasting charts list cook times for specific oven temperatures rather than a formula for converting between them, so treat any recipe time as a starting point when you change the heat.
For meat and poultry, the USDA recommends oven temperatures of at least 325°F, because lower heat can keep food in the bacterial growth range too long. What tells you the food is done (and safe to eat) is its internal temperature: 165°F for poultry, 160°F for ground meat, and 145°F with a three-minute rest for beef, pork, veal, and lamb steaks, chops, and roasts.
Hot spots, pan size, and a crowded oven can all change the timing, so check the internal temperature with a food thermometer early and often. Use our oven temperature conversion chart for more help with temperature conversions.
Oven roasting vs. grilling or smoking
When making a chicken or beef roast in the oven, your cooking duration will differ based on temperature and weight. A general rule of thumb is about 1¼ to 1½ hours at 350°F for a 3 to 4 pound whole chicken, while beef roasts typically need 23 to 35 minutes per pound at 325°F, depending on the cut.
Grilling uses direct, high heat, so cooking times are usually faster. Check the meat's internal temperature with a food thermometer before you take it off the heat, and start checking for doneness earlier than you would in the oven.
Smoking is low and slow: The USDA recommends keeping the smoker between 225°F and 300°F, and smoking meat or poultry can take 4 to 8 hours, depending on the type, size, and shape of the food. Focus on the internal temperature, not the clock. Use two different thermometers, one for the food and one for the smoker.
Pressure cooker and slow cooker considerations
Pressure cookers cook meat quickly under pressure, often reducing traditional cooking times significantly. Slow cookers cook food at a lower temperature over a longer time, so follow your recipe and your appliance’s manual, then check the internal temperature.
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Tips for cooking meat
Times and temperatures tell you when meat is done. These four habits cover the rest, from seasoning before it goes in the oven to resting it before you slice.
Try dry brining: Rub salt and herbs into the meat before cooking to tenderize and season the meat deeply, helping it stay juicy.
Test meat for doneness: Use a meat thermometer to check the internal temperature to ensure it’s safe to eat.
Don’t over or undercook your meat: Whether you’re grilling steak or preparing minced beef for taco meat recipes, you should always make sure it’s cooked thoroughly, reaching the USDA minimum internal temperature. Eating undercooked meat can result in foodborne illnesses, whereas overcooking your meat results in a tough, less flavorful piece.
Let it rest: Take the meat out of the oven and let it rest as you finish prepping or plating your side dishes to ensure a tender bite every time.
Additional cooking resources
Use one of our additional cooking resource guides alongside our meat cooking chart to reduce your prep time:
Cooking time calculator FAQ
Cooking durations and temperatures can be tricky to master, especially when you’re adjusting recipes or trying new techniques. Get answers to the most common questions about cooking times and temperatures, so you achieve perfectly cooked dishes every time.
How long does it take to cook at 400°F instead of 350°F?
Cooking at a higher temperature changes the cook time, but federal food safety charts don't offer a conversion between temperatures. Use the recipe's time as a starting point, check early, and always cook until a food thermometer shows the safe minimum internal temperature.
How do you calculate the cooking time for different temperatures?
Federal roasting charts list cook times for set oven temperatures (usually 325°F or 350°F). If you cook meat or poultry at a different temperature, keep the oven at 325°F or higher, as the USDA recommends. When dealing with meat, always use a food thermometer to confirm it’s reached the USDA minimum internal temperature.
How do you calculate cook time per pound?
Multiply the meat's weight by the recommended minutes per pound for that cut and oven temperature.
For example, a 5 pound bone-in beef rib roast at 325°F, at 23 to 25 minutes per pound, needs about 1 hour 55 minutes to 2 hours 5 minutes. Check the internal temperature before the time is up.
How do you adjust cooking times for multiple items?
There’s no standard formula to adjust for cooking several dishes at once. If one of the dishes is meat or poultry, keep the oven at 325°F or higher, since that’s the minimum oven temperature the USDA recommends for cooking these foods.
Keep in mind that a full oven also cooks more slowly, so leave space between pans for air to circulate, rotate them halfway through, and check each dish separately. If you’re roasting vegetables alongside your entree, pick ones that finish in about the same time.
What is the best way to measure the internal temperature of meat?
The best way to measure meat’s internal temperature is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding any bones or gristle. For accuracy, wait a few seconds for the temperature to stabilize. Make sure it reaches at least the USDA safe minimum: 165°F for all poultry and 145°F for pork, followed by a 3-minute rest.
How do I know if my meat is overcooked?
Overcooked meat often becomes dry, tough, and lacking in flavor. You may notice that the texture is chewy and the meat has lost its juiciness. In the case of poultry, it may also appear stringy or rubbery. Using a meat thermometer to check doneness is the best way to prevent overcooking.
Does all chicken need to be cooked to 165°F?
Yes, according to USDA guidelines, all chicken must reach 165°F for safe consumption. Proper chicken cooking times vary depending on the cut. Using a meat thermometer, however, ensures the meat hits the safe internal temperature for all your chicken breast recipes.
What is the proper doneness for steak and pork chops?
Steaks and pork chops must reach at least 145°F, followed by a 3-minute rest. Above that minimum, how done you like them is up to you.
Master cooking meat with Instacart
Cooking meat is an art form, so let your creative juices flow as you plan your next meal. Use our cooking time calculator to find out how to cook your meat, and don’t forget to check the internal temperature with a thermometer to ensure it is safe to consume.
For stress-free meal prep, order ingredients through Instacart and get them delivered right to your door. Place your order today and enjoy a delicious, hassle-free meal.
Ready to level up your cooking skills? Explore our cooking measurement conversion guide to make ingredient adjustments a breeze.
