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Meat Cooking Time — USDA Safe Temperatures

Estimate cooking time by cut, weight, doneness, and method.

165°F
Poultry
160°F
Ground
145°F
Whole cuts
5–15 min
Rest

Calculate

Why This Recipe Matters

Why: Safe cooking requires correct internal temperatures.

How: Uses USDA temps and min/lb. Verify with thermometer.

Sources:FoodSafety.gov
165°F: Poultry
160°F: Ground
145°F: Whole cuts

📋 Quick Examples

Your Meat

Weight in pounds
meat_cook.out
SAFE
# Estimated cooking time
> time = 50 min
> target_temp = 165°F
> usda_safe_min = 165°F
Share:

📊 Your Results

📊 Temp Comparison

📊 USDA Safe Temps

📊 Min/lb by Cut

For educational and informational purposes only. Verify with a qualified professional.

USDA safe minimum: poultry 165°F, ground meat 160°F, whole cuts 145°F with 3-min rest. Always use a thermometer. Rest 5–15 min.

165°F
Poultry
160°F
Ground
145°F
Whole cuts
5–15 min
Rest

Key Takeaways

  • • Poultry 165°F, ground 160°F, whole 145°F + 3-min rest
  • • Always use thermometer; times are estimates
  • • Rest 5–15 min; temp rises 5–10°F
  • • Bone-in takes longer

Did You Know?

🔢 165°F = poultry safe
📊 160°F = ground safe
💡 145°F = whole cuts
🌍 Pink pork safe at 145°F
📈 Rest raises temp 5–10°F
🎯 Thermometer: thickest part

How It Works

Select cut, weight, doneness, method. Uses USDA temps and min/lb. Always verify with thermometer.

Expert Tips

Always verify with thermometer
Rest 5–15 min
Bone-in takes longer
Frozen adds significant time

Safe Temps

MeatMin TempNotes
Poultry165°FChicken, turkey
Ground160°FBeef, pork, lamb
Whole cuts145°F3-min rest

FAQ

What is the safe internal temperature for chicken?

165°F for all poultry (chicken, turkey). Use a thermometer in the thickest part, avoiding bone.

Can pork be pink?

Yes at 145°F. USDA updated 2011. Slightly pink pork is safe after 3-min rest.

What temperature for medium-rare beef?

135°F for medium-rare. Whole cuts can go lower; ground beef needs 160°F.

How long to rest meat?

Small cuts: 5 min. Large roasts: 15–20 min. Temp rises 5–10°F during rest.

Where to place thermometer?

Thickest part, avoid bone. Whole birds: thigh. Roasts: center.

Does bone-in take longer?

Yes. Bone-in takes longer than boneless. Add 5–15 min for bone-in cuts.

Key Statistics

165°F
Poultry
160°F
Ground
145°F
Whole
5–15 min
Rest

Sources

FoodSafety.govUSDA

⚠️ Disclaimer: Times are estimates. Always use a meat thermometer.

Sources

FoodSafety.gov

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