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Roast Beef Cooking Time Calculator

Estimate roasting time for turkey, chicken, beef, pork, ham and lamb from weight and oven temperature, with USDA safe internal temperatures and rest times.

These figures follow published USDA roasting guidelines, not a measurement of your oven: actual time depends on your oven's true calibration, whether the meat started refrigerator-cold or at room temperature, and the exact cut. Always confirm doneness with a meat thermometer instead of the clock. For converting a recipe's cups and grams, see this site's cooking measurement converter.

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Looking up USDA roasting rate
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Result

This page opens the meat cooking time calculator with beef roast preselected — the one meat here with a real doneness choice, from rare to well done. Enter your roast's weight and pick a doneness, and the calculator applies that doneness's own per-pound rate: about 13 minutes per pound for rare, 16 for medium-rare, 19 for medium and 23 for well done, all at the USDA-standard 325°F (163°C).

USDA's published minimum safe internal temperature for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest — that corresponds to roughly medium. Rare and medium-rare targets sit below that number, which is a widely practiced culinary preference for beef (unlike poultry, where undercooking is a real hazard), and the calculator flags it plainly rather than quietly showing a lower number as if it were the safety line.

However you like it, use a thermometer inserted into the thickest part of the roast, away from bone or fat: color and juice clarity are not reliable stand-ins for a real reading, especially since ovens vary and a large roast keeps rising several degrees after it comes out. Rest it 15 to 20 minutes, tented loosely with foil, before carving.

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Accepted Formats & Rules

  • Seven meat profiles with honest per-pound roasting rates at the USDA-standard 325°F (163°C) oven, converted live for kilograms.
  • Doneness choice for beef roast (rare through well done) with the USDA 145°F (63°C) minimum always shown alongside it.
  • Oven-temperature adjustment for 325°F, 350°F and 400°F, safe internal temperature in °F and °C, and a rest-time range.

Key Benefits

✓ Real USDA-guideline roasting rates for seven meats — turkey, whole chicken, chicken breast, beef roast, pork roast, precooked ham and leg of lamb — not one generic "X minutes per pound" rule for everything.
✓ Shows the USDA minimum safe internal temperature and a recommended rest time for the exact meat you picked, so the clock and the food-safety number are never disconnected.
✓ Runs entirely in your browser: pick a weight unit (lb or kg) and oven temperature, get an estimate instantly — no account, no upload.

Use Cases

  • • Work out how long to roast this year's Thanksgiving turkey from its weight, with the USDA-safe 165°F pull temperature and a 20-30 minute rest before carving.
  • • Compare beef roast timing across doneness levels — rare through well done — and see USDA's 145°F minimum safe temperature for whole cuts alongside your chosen doneness.
  • • Figure out how long to reheat a precooked spiral ham without drying it out, using USDA's 140°F reheating target instead of the higher raw-pork temperature.