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In 2011 the USDA lowered the internal cooking temperature for pork to 145 Fahrenheit much to the relief of many cooks who found the previous recommended temperature of 160 Fahrenheit overcooked. Many of us are enjoying pork during this grilling season so I'm re-publishing this press release from Pork Be Inspired as a refresher for properly cooked and safely handled pork. Be sure to click the link to download the free PDF chart from the USDA for a handy cooking reference.
juicy, tender and flavorful pork, it might be time to toss out
Grandma's advice. According to the new U.S. Department of Agriculture
(USDA) guidelines, pork chops, roasts and tenderloins can be safely
cooked to medium rare at a final internal cooked temperature of 145
degrees Fahrenheit as measured by a food thermometer, followed by a
three-minute rest time.
new cooking temperature will produce pork that's succulent and
tender-not an over-cooked hockey puck - and will likely yield a finished
product that is pinker in color than most of you are accustomed to.
have been following this standard for nearly 10 years. The new
temperature recommendation reflects advances in both food safety and
nutritional content for today's pork, which is much leaner than
Grandma's, and even Mom's, pork. On average, the most common cuts of
pork have 27 percent less saturated fat than the same cuts 20 years ago.
the USDA and the National Pork Board recommend using a digital cooking
thermometer to ensure an accurate final temperature. Ground pork, like
all ground meat, should be cooked to 160 degrees Fahrenheit. Pre-cooked
ham can be reheated to 140 degrees Fahrenheit, or enjoyed cold on
addition to the new lower cooking temperature recommendation for pork,
the USDA food preparation guidelines advise the following:
· Clean: Wash hands and surfaces often
· Separate: Don't cross-contaminate
· Cook: To proper cooking temperatures
· Chill: Refrigerate promptly
National Pork Council has prepared a comprehensive easy to follow chart
using the new USDA temperature guidelines. The download is free -- you
don't even have to join their mailing list -- and I know you will find
it to be a helpful resource in your kitchen.