Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering ......... entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............ you even find out out your shipping cost and total price! Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!
EVERY Price you see is your FINAL, TOTAL Price!!
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Order Your Ask The Meatman Pork Processing DVD™ for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below! Shipped FREE in the U.S.!
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.
To stuff your Bratwurst we recommend using the Dakotah Water Stuffer. We feel that the Dakotah Water stuffer is the BEST stuffer to use at home! ONLY $159.95 - and Shipped FREE in the U.S. Check around - We think you will find this is the lowest price ANYWHERE! Click Here to View.
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I just wanted to pass on our information that your customers might be interested in. Since 1979 our company called W & G Marketing has owned a small USDA processing plant that ships whole roasting pigs throughout the country for cooking and barbecue. Our phone number and information: