USDA Lowers Minimum Safe Cooking Temperature For Pork
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.
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.
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