MEATNMETAL
Meat cookery & butchery — cuts and how to choose them, roasting and braising, world meat dishes, charcuterie, and the tools that get it right.
From choosing the right cut and hitting a safe internal temperature to timing a roast, balancing a brine or cure, cooking the world’s great meat dishes, and planning portions, MeatnMetal pairs free hands-on kitchen calculators with genuine recipes, practical guides, and a richly illustrated museum. Cook meat smarter, from counter to plate.
Meat Cookery & Butchery Tools & Calculators
Free tools for cooking meat well — an internal-temperature doneness guide, roasting time calculator, portion calculator, thawing time calculator, dry-brine salt calculator, and a curated meat cut selector.
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
Museum of Meat & Butchery
Wander an immersive museum of meat cookery and butchery — the knives and tools of the trade alongside the world’s great meat dishes, the craft of charcuterie and curing, and meat cookery as told through art and history, each in its own gallery, so you can get to know the stories behind how we butcher, cook, and eat meat: where each cut and technique came from, what makes it matter, and the role it plays at the table today.
Tour the museum →From the Journal
Fresh recipes and guides on choosing and breaking down cuts, roasting and braising, grilling and low-and-slow cooking, world meat dishes, and charcuterie and curing, plus practical tips on doneness, resting, and getting the most from every cut.
Fuel Selection: Choosing Between Wood, Charcoal, and Gas
Temperature Control: The Art of Precision Cooking Consistent heat is non-negotiable in serious barbecue. Fluctuations compromise doneness, leading to either undercooked centers or charred exteriors. Investing in quality thermometers and…
Barbecuing 101: A Guide to Lighting Your Charcoal BBQ Safely and Correctly
Summer is in full swing, and with it comes the tradition of barbecuing in the UK. While it may be tempting to fire up the BBQ without a second thought,…
The Barrel Charcoal Barbecue: A Game-Changing Grill for Your Outdoor Cooking Needs
The latest addition to the world of outdoor cooking has left many people raving about its ease of use and versatility. The Dunelm Barrel Charcoal Barbecue is a sturdy and…
Unpacking the Healthiness of Deli Meats
Ditching the daily takeaway for a packed lunch has become an increasingly popular trend among UK office workers, and for good reason. With the rising cost of living crisis, many…
Unlocking the Secrets of a Perfectly Cooked Steak
Steak is considered a premium meat and a favorite among many food enthusiasts, but getting it right can be a challenge. The cooking process can be tricky, and overcooking is…
Steak will be tender and smoky if marinated in 1 natural ingredient
Understanding the Challenges of Cooking Steak Cooking steak can be a daunting task, even for experienced cooks. The key to success lies in understanding the different types of steak, their…
Keep Learning
Practical know-how on cuts, cooking methods, and food safety, plain-language explainers on safe internal temperatures, roast timing, and brines and cures, and seasoned tips for first-time and experienced cooks alike — everything you need to dig deeper and cook meat with confidence.
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