Find pull temperature and resting carryover for a target meat doneness.
The centre continues to rise after removal because heat travels inward from the hotter exterior. Thicker cuts carry more stored heat, so they overshoot further and must be pulled earlier. Ground meat and poultry require full temperature throughout because contamination is distributed, while whole cuts are only contaminated on the surface.
Meat Doneness Temperature
Pull temperature = target final temperature − carryover rise during resting
Temperature guidance here is general and educational. Follow your local food safety authority's recommendations, particularly when cooking for children, older adults, pregnant people or anyone immunocompromised.
Pull temperature = target final temperature − carryover rise during resting The centre continues to rise after removal because heat travels inward from the hotter exterior. Thicker cuts carry more stored heat, so they overshoot further and must be pulled earlier.
Ground meat and poultry require full temperature throughout because contamination is distributed, while whole cuts are only contaminated on the surface.
This calculator takes 4 inputs: Meat type, Target doneness, Thickness, Cooking temperature. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.