USDA Revises Recommended Cooking
Temperature for Pork to 145 °F!
Finally, Pork Doesn't Have To Be As
Tough As Leather.
WASHINGTON, May 24, 2011
- The U.S. Department of
Agriculture (USDA) is updating its recommendation for safely
cooking pork, steaks, roasts, and chops. USDA recommends cooking
all whole cuts of meat to 145 °F as measured with a food
thermometer placed in the thickest part of the meat, then
allowing the meat to rest for three minutes before carving or
This change does not apply to ground meats, including ground
beef, veal, lamb, and pork, which should be cooked to 160 °F and
do not require a rest time. The safe cooking temperature for all
poultry products, including ground chicken and turkey, remains
at 165 °F.
You can read the complete report from the USDA by clicking here.