Drop Temperature

Pull temperature is the internal temperature at which food is removed from the heat source so it can finish cooking or reach its intended doneness during resting. It is sometimes called the drop temperature. The correct pull temperature depends on the food, size, cooking method, desired result and food-safety requirements.

Why chefs use a pull temperature

After food leaves the oven, grill or pan, heat stored in the hotter outer layers can continue moving toward the centre. This carryover cooking may raise the internal temperature during resting. Larger roasts generally experience more carryover than thin steaks or small portions.

How to determine the pull temperature

1. Identify the final target temperature and any required food-safety time-temperature limit.
2. Consider the size, shape and starting temperature of the product.
3. Use a calibrated probe thermometer to monitor the internal temperature.
4. Remove the food only when the remaining carryover and resting process are appropriate for the recipe and safety requirements.
5. Verify the temperature after resting when the process requires it.

Pull temperature versus final temperature

Pull temperature is the reading when the food is removed from the heat. Final temperature is the reading after carryover cooking and resting. They may be different, but the final result must still meet the applicable safety requirements.

Chef’s tip: Do not rely on a fixed number of degrees for every steak or roast. Measure carryover in the actual product and never assume resting will make an undercooked high-risk food safe.

Key distinction: Pull temperature is a planned removal point based on the intended final result; it is not a universal doneness temperature.