Cooking guides

Each guide pairs one cut with one cooking method and shows the published time, temperature and resting advice, along with method tips and food safety notes. Pick a guide below, or use the calculator to work out timings for your own weight, thickness and level of doneness.

• Chicken – Whole Chicken – Roasting
• Chicken – Whole Chicken – Baking
• Chicken – Whole Chicken – Grilling
• Chicken – Breast (Bone-In, Skin-On) – Roasting
• Chicken – Thigh (Bone-In, Skin-On) – Air Frying
• Chicken – Drumstick – Searing/Pan-Frying
• Beef – Brisket – Slow Cook – Very Tender (Pull-Apart)
• Beef – Ribeye Steak – Frying – Medium-Rare
• Beef – Sirloin Steak – Grilling – Medium-Well

Not here?

The guides are examples of the most popular cuts. The calculator covers far more combinations across beef, chicken and pork, so open the calculator and choose your own cut and method.

Cooking safely

Always use a clean food thermometer in the thickest part of the meat, away from bone. Chicken and pork must be cooked right through, with no pink meat and clear juices. Wash your hands, boards and knives after handling raw meat, and never wash raw chicken, as splashing spreads bacteria. Leftovers should cool quickly, go in the fridge within two hours and be eaten within two days. For more detail, read the Food Standards Agency’s cooking guidance.