The most advanced free meat cooking calculator online. Pick your meat, cut, thickness or weight, cooking method, and doneness for an exact cook time, pull temperature, and step-by-step instructions, plus a full reference chart for every doneness level.
Ribeye, filet mignon, NY strip, sirloin, and every other steak cut, dialed to your exact doneness.
12 cuts · 7 cooking methods
Breasts, thighs, wings, and whole birds — timed to a safe 165°F every time, boneless or bone-in.
8 cuts · 7 cooking methods
Chops, tenderloin, ribs, and shoulder — modern USDA temps for juicy pork, not the dry, gray pork of decades past.
6 cuts · 7 cooking methods
Chops, leg of lamb, and rack of lamb, timed for a classic pink center.
4 cuts · 6 cooking methods
Salmon, white fish fillets, and tuna steaks — from silky rare to fully flaked.
4 cuts · 6 cooking methods
Whole turkey and turkey breast, timed by weight so the holiday bird comes out right.
2 cuts · 3 cooking methods
Every result accounts for carryover cooking so you pull at the right moment and rest into perfect doneness.
Grill, pan-sear, oven, broiler, air fryer, sous vide, and smoker — timed differently for the way heat actually reaches the meat.
Turn any result into a beautiful card or full reference chart you can print, save as an image, or send to a friend.
Most cooking charts give you one number for "chicken breast" or "steak" and hope it fits. In reality, cook time depends on the exact thickness or weight of your cut, the cooking method you're using, and how done you want it — a 2-inch ribeye on a grill and a 3/4-inch flat iron in a pan need completely different timing. This calculator runs the real math for your specific combination instead of rounding to the nearest chart row.
Every result page also includes a full reference chart across a range of sizes and every doneness level for that cut and method, so you can print one page and have the whole range covered on your fridge or counter.