Meat Cookery & Butchery Tools & Calculators
Free, practical tools for cooking meat well — nail doneness by temperature, time a roast, buy the right amount, thaw safely, salt by weight, and choose the perfect cut.
Meat Doneness & Internal Temperature Guide
Internal temperatures for beef, pork, poultry, lamb, fish, and ground meat — USDA safe minimums alongside chef doneness temps from rare to well-done, with carryover pull temps, rest times, and °F↔°C
Meat Roasting Time Calculator
Estimate oven roasting time from weight, cut, and doneness — rib roast, tenderloin, pork loin, whole chicken and turkey, leg of lamb — with a suggested oven temperature, pull temperature, and rest time
Meat Portion Calculator
Work out how much raw meat to buy for N guests by meat type, bone-in or boneless, and appetite — accounting for cooking shrink and bone weight, with the cooked edible yield
Meat Thawing Time Calculator
Estimate safe defrosting time by weight and method — refrigerator (about 24 hours per 5 lb) or cold water (about 30 minutes per pound) — with a food-safety reminder never to thaw at room temperature
Dry-Brine & Wet-Brine Salt Calculator
How much salt to use for a dry brine (a default ~1% of the meat's weight) or a wet brine (a percentage of the water), in grams and approximate teaspoons, corrected for table vs kosher salt
Meat Cut Selector
A curated reference to common cuts of beef, pork, lamb, and poultry — filter by animal, cooking method, tenderness, and budget, each with its primal, best methods, and classic dishes