How long should you cook meat?
The right cooking time depends on three things: the cut, how thick or heavy it is, and how done you want it. This guide brings them together — pick beef, pork or chicken, set the thickness or weight, and choose a doneness from bleu to well done. You get an estimated time and an animated cross-section that shows how much red centre remains, so you can picture the result before it hits the pan.
Doneness, temperature and safety
Beef steak is safe across the whole range from rare to well done, so it's the one where personal taste rules. Pork is offered from medium upward — modern USDA guidance allows a slightly pink centre at about 63°C with a short rest — while chicken is only shown well done, because poultry must be fully cooked through to be safe. The tool won't let you undercook chicken for exactly that reason.
Use it as a guide, then check with a thermometer
These times come from standard reference tables for pan, grill and oven, but real-world results shift with your stove's power, the meat's starting temperature and how often you turn it. Treat the estimate as a strong starting point and confirm with an instant-read thermometer at the thickest part — that's the only way to be sure of both doneness and food safety.
Estimates only: use a cooking thermometer to confirm doneness and food safety.
Frequently asked questions
Are the cooking times exact?
No. They're estimates from standard cooking guides. Real time varies with your heat source, the meat's starting temperature and the method, so confirm with a thermometer.
Why can't I choose rare chicken?
Chicken must be cooked through to be safe to eat, so only well done is offered. Undercooked poultry carries a real risk of foodborne illness.
What are the internal temperatures for meat doneness?
As a guide: rare about 50 °C, medium about 60 °C, medium-well about 68 °C, and well done 72 °C or more. A thermometer is the safest way to check.
How do I check doneness without a thermometer?
By touch: rarer meat feels soft and well-done feels firm. Still, a thermometer is far more reliable, especially for thick cuts.
Should I rest meat after cooking?
Yes — let it rest a few minutes before cutting so the juices redistribute and the temperature rises a couple more degrees.