USDA Revises Recommended Meat Cooking Time
Here is something interesting that I thought you guys might like to know. Actually my husband is going to say to me see…you don’t need to kill the pork Cindy. I do have a habit of cooking things
a little a lot longer then needed. I can’t help it, I worry about serving under cooked meat.
The USDA has lowered 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. 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.
For more information you can check out the USDA Recommended Meat Cooking Times article.