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USDA Lowers Safe Pork Temperature

post #1 of 10
Thread Starter 

 

Quote:

USDA Lowers Safe Pork Temperature

Department Adds 3-Minute Rest Time Recommendation

POSTED: 10:25 am CDT May 24, 2011
UPDATED: 11:54 am CDT May 24, 2011
 

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.

 

http://www.kctv5.com/health/28005577/detail.html?treets=kan&tid=26511336614813&tml=kan_irr&tmi=kan_irr_1_01300205242011&ts=H

post #2 of 10

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

Rich

post #3 of 10

Great news!

post #4 of 10

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.

post #5 of 10

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.

post #6 of 10

drool.gif

post #7 of 10
Quote:
Originally Posted by Scarbelly View Post

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...biggrin.gif

 

SOB
 

 

post #8 of 10

As long as it says bred in america.................police2.gif

post #9 of 10

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

post #10 of 10

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.

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