So, you might wonder if the new rules apply only to pork. The higher the cooking temperature, the better for tougher cuts. On the other hand, you should cook ground pork, organ cuts, and pork sausages at 160F (710C). The previous cooking temperature for pork was 160F until 2011 when the USDA changed the regulations to 145F with a 3-minutes resting time. What is the cooked temperature for pork? New USDA rules History of pork and trichinosis results in cooking pork at a higher temperature to eliminate the bacteria.Īll that has changed, and we highlight the new recommendations for that perfect homemade pork recipe. Therefore, you get tender and juicy pork regardless of the cut or method. Improved curing methods and hygiene account for temperature reduction. Previously, undercooked pork was prone to transmitting trichinosis thus, the cooking temperature for pork was higher at 160F to kill all the harmful parasites. The new USDA guidelines recommend cooking pork to at least 145F with a 3-minute rest time. The simple and quick preparation makes it ideal for a weeknight dinner stew paired with creamy mashed potatoes and sautéed veggies.Īs you prepare to cook that delicious dinner, you wonder what is the cooked temperature for pork? Pork meat is versatile and loved by most of us.
#GROUND PORK TEMP DONE HOW TO#
Pork is a lean and healthy source of vitamins and minerals that belongs on the menu rotation. Factory-farmed pigs do not receive these opportunities. Yes, these pigs will also wallow in mud, but when provided with a clean environment they will mess in a designated area, leaving themselves with "clean" mud to use as protection from the sun and bug bites. This makes their pork fat a nutritious source of Vitamin D, the meat is antibiotic and hormone-free, and they are leaner in a good way. They spend their time foraging in the sunshine, eat a diverse omnivorous diet, and happily bathe in fresh water.
#GROUND PORK TEMP DONE FULL#
Many assume that pigs are dirty and full of disease, however that just isn't the case. This has the added benefit of supporting your local small business. You can avoid this by purchasing your meat from a local butcher who is conscientious of where their products come from. This is because these animals cannot exercise as they should. Fat from pork is not necessarily unhealthy it is factory-farmed animals in general that have higher levels of the "bad" fats (Omega-6-Fatty Acids) that we tend to overconsume in the first place.
The overconsumption of bad fats is where we get into trouble. Furthermore, most pork cuts are, on average, 16% leaner than they were about 20 years ago.įat is a necessary part of your diet and essential for living. Some cuts can even be leaner than a chicken breast! A properly trimmed pork tenderloin contains 0.05 grams less total fat than a skinless chicken breast and many chops and roast cuts have less than 10 grams of fat per serving. While you don't want to be consuming ribs and pork belly on a daily basis, for the most part, pork is actually quite lean.
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