Pull temperature and doneness calculator
Find when to take steak, chicken, pork, fish, and more off the heat, allowing for carryover cooking. Includes sous vide and reverse sear.
What did you cook?
What’s wrong with it?
Set up the cook
Salt ground meat by weight
It’s already cooked. Now what?
About this tool
Food keeps cooking from stored heat after you take it off the heat. This is called carryover cooking. Thicker cuts and hotter methods gain more, so pulling a few degrees early lets the food settle at your target instead of past it.
Pull Point gives general cooking guidance, not food-safety or medical advice. Temperatures follow USDA guidelines unless a lower chef’s target is labeled, and lower targets carry more risk. When in doubt, cook it further.