Planning
What Temperature Should I Pull My Roast?
Choose the meat, size, method, and target final temperature to get a practical pull-temperature estimate.
Pull at about 130°F
This estimate allows for roughly 15°F of carryover cooking on the way to a 145°F final temperature.
- •Larger, hotter roasts retain more heat and usually rise more than thin steaks or fish.
- •Rest on a warm plate and recheck the center; actual carryover varies with shape, heat, and room temperature.
Methodology
How we calculate this
The estimated temperature rise combines cooking method, food size, and a small food-type adjustment.
The math
- Carryover rise = method allowance + size allowance + food adjustment
- Pull temperature = target final temperature − estimated rise
Worked example
A large oven roast targeting 145°F may receive a 15°F carryover estimate, producing a 130°F suggested pull point.
Frequently asked questions
Helpful answers
How many degrees does meat rise while resting?
Thin cuts may rise only 2°F to 5°F, while large roasts can rise 10°F to 15°F or more. Size, cooking temperature, and shape all affect carryover.
Does carryover cooking happen with fish?
Yes, but usually by only a few degrees because fillets are relatively thin. Remove delicate fish early and check the thickest part.
Why does a roast keep cooking after it leaves the oven?
The hotter exterior continues transferring heat toward the cooler center. Larger foods hold more stored heat, producing a greater temperature rise.
A practical starting point
Use the result as a planning estimate, then trust the ingredients, your thermometer, and the food in front of you. This tool is designed to make the first calculation easier—not to replace good kitchen judgment.
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