Planning
Meat Doneness Calculator
Choose a meat and doneness to see the target serving temperature, pull temperature, and a practical carryover-cooking estimate.
Methodology
How we calculate this
The calculator starts with the selected final temperature and subtracts a practical carryover allowance for resting.
The math
- Pull temperature = target final temperature − estimated carryover rise
- Current allowance = 5°F for chicken; 7°F for other listed meats
Worked example
For medium beef at 145°F, the suggested starting pull temperature is 138°F. Verify the final temperature in the thickest part.
Frequently asked questions
Helpful answers
Why should steak come off the grill before it reaches medium-rare?
Its center often rises a few degrees while resting as heat redistributes. Pull temperature depends on thickness and heat level, so confirm the final result with a thermometer.
What temperature is safe for pork tenderloin that is still slightly pink?
Whole-muscle pork is generally considered safe at 145°F followed by a three-minute rest. Check the thickest part with a reliable thermometer and follow current local guidance.
How do I avoid overcooking a thick ribeye?
Cook gently or use a two-zone fire, then check the center early with an instant-read thermometer. Resting and carryover cooking matter more with a thick steak.
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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<div class="topshelf-tool"> <iframe src="https://www.topshelf.recipes/tools/meat-doneness-calculator?embed=1" title="Meat Doneness Calculator" loading="lazy" style="width:100%;min-height:420px;border:0"></iframe> <p><a href="https://www.topshelf.recipes/tools/meat-doneness-calculator?utm_source=embedded_tool" target="_top" rel="nofollow">Use the Meat Doneness Calculator on TopShelf Recipes</a></p> </div>