USDA Lowers Safe Pork Temperature

[beer-b-q]

[h1]USDA Lowers Safe Pork Temperature[/h1][h2]Department Adds 3-Minute Rest Time Recommendation[/h2]
Eatocracy Editors

POSTED: 10:25 am CDT May 24, 2011

UPDATED: 11:54 am CDT May 24, 2011

(CNN) -- A bit of pre-Memorial Day culinary news from the United States Department of Agriculture's website - the federal agency is dropping their baseline metric for safe pork cooking from 160°F to 145°F.

"USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160°F to 145°F and adding a three-minute rest time. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145°F, but the department is adding a three-minute rest time as part of its cooking recommendations," a statement on the website reads.

"Cooking raw pork, steaks, roasts, and chops to 145°F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality," it continuesTake that as an excuse to pig out a few minutes sooner.

Copyright CNN 2011

http://www.kctv5.com/health/2800557...tml=kan_irr&tmi=kan_irr_1_01300205242011&ts=H

 

[alaskanbear]

Thanks for that update Beer.. Not sure I will change my methods, but good to know anyways..

Rich

 

[SmokinAl]

Great news!

 

[scarbelly]

Thanks for the update Paul. Just confirms what I have been doing for years. If the  juices run clear it is done in my book.

 

[ecto1]

My wife and I went to a fine restaurant a few months back that had pork loin cooked medium rare.  It was one of the top 5 meals I have eaten in my life.  I would not try it at home but that loin melted in my mouth like a rare filet minion.

 

[tyotrain]

 

[smokingohiobutcher]

Thanks for the update Paul. Just confirms what I have been doing for years. If the  juices run clear it is done in my book.

Ditto in my book!   No need to over cook it!

afterall pork is already a little pink...

SOB
 

 

[meateater]

As long as it says bred in america.................

 

[chefrob]

i have always liked mine around 150-155..........i like a little pink but 145 is a little to rare fo me.

 

[venture]

If it is intact muscle meat, I did that long before the idiots in Washington D.C. sanctioned it.  With sausage or organ meat, all the rules change.

Good luck and good smoking.