How long to cook your roast? Enter the meat type, weight, and doneness — get exact oven time, temperature, and the safe internal temp to hit.
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USDA Safe Internal Temperature Reference
| Meat | Safe Minimum Temp | Rest Time |
|---|
Times are estimates. Cooking time depends heavily on your specific oven, the starting temperature of the meat, its shape, and whether it's bone-in or boneless. Always use a meat thermometer — time is a guide, internal temperature is the truth.
The resting rule: Meat continues cooking after it leaves the oven (carryover cooking adds 5–10°F / 3–5°C for large roasts). Pull the meat 5–10°F below your target and let it rest — the temp will rise and juices will redistribute.
USDA safety minimums: The temperatures shown for "Safe Minimum" are USDA-recommended safe levels, not necessarily your preferred doneness. For beef steaks and roasts, many people eat below the USDA minimum (145°F) and accept the associated risk.
⚠️ Cooking times are estimates only. Always verify doneness with a calibrated meat thermometer. USDA minimum safe internal temperatures are 145°F for whole cuts of beef, pork, lamb; 165°F for poultry; 145°F for fish.