Carryover by cut guide
How carryover changes across steaks, roasts, poultry, seafood, and game.
Carryover is not the same on every cut. Size, density, exterior heat, and resting method all change how much the center keeps climbing after cooking stops.
Where carryover is strongest
Large roasts and thicker cuts usually keep climbing more than thinner or smaller portions.
- •Roasts usually need more pull margin.
- •Thin seafood portions often need tighter timing instead of big pull offsets.
- •Dense game cuts can still carry more than users expect.
How to apply it
Treat carryover as cut-specific, not as one universal number.
- •Use the cut category to guide the pull point.
- •Check again during the rest if the target window is narrow.
- •Use the next cook to calibrate the margin.
Relevant categories
Jump to cut pages
Frequently asked questions
Is carryover the same on every cut?
No. Bigger, denser, and hotter-roasted cuts usually carry over more than thinner or smaller pieces.
What is the main mistake?
Using one fixed pull offset for every protein and cut size.
More guides
Carryover cooking guide
How carryover heat changes the final result after food leaves the heat source.
Thermometer mistakes guide
Common probe-placement and reading errors that make a correct chart look wrong.
Resting mistakes guide
Common mistakes that make a correct final temperature still eat drier or less evenly than it should.