USDA Changes Pork
Cooking Temperature Guidelines
Get ready to serve up more of
"the other white meat"... the U.S. Department of
Agriculture recently confirmed that pork can be
cooked to an internal temperature of 145 degrees
Fahrenheit and allowed to rest 3 minutes before
eating. The previously recommended internal
temperature of 160 degrees Fahrenheit often
resulted in dried out, overcooked pork chops and
roasts with the texture and flavor of shoe
leather..or at least when I'm cooking! Check out
the new
pork preparation guidelines on the USDA's
site.
The new lower cooking
temperature, partially a result of advances in
food safety and handling, should result in
juicer, more flavorful meat, said to be similar
to cooking red meat to a "medium" level of
doneness. Changes in breeding practices have
made modern-day pork very, very lean yet high in
protein. A pork tenderloin trimmed of fat is
leaner than even chicken--these new cooking
guidelines will help chefs and backyard grill
masters alike stop the cooking process while
much of the flavor remains!
Perhaps more consumers looking
to lower their red meat intake will give pork a
second chance, if chicken or turkey was their
former go-to? The National Pork Board hopes so
I'm sure.
As when cooking and handling
any meat, it's important to maintain safe
storage and handling practices when preparing
pork to these new guidelines. And be sure to
check for proper doneness with a good probe
thermometer to make sure you've reached 145
degrees Fahrenheit at the thickest part.
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