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Wednesday, September 21, 2011

New Recommended Temperature for Pork


Is it done?
 In May 2011 the USDA lowered the recommended temperature that whole cuts of pork should be cooked to from 160F/71C to 145F/63C (with at least a 3 minute resting period). I have been using 145F/63C for couple of of years because it results in pork that is pink and juicy. If you cook pork to 160F/71C  (in my opinion) you end up with dry tough pork kinda like shoe leather. The USDA is still recommending that ground pork be cooked to 160 F/71C; poultry be cooked to 165F/74C; and beef to 145F/63C (with at least a 3 minute resting period). What does this mean? Pink pork is perfectly safe.
Baby back ribs- grilled to perfection
Here is the chart from the USDA website:

FRESH PORK: Safe Cooking Chart
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Fresh Pork: Safe Cooking Chart
Cut Thickness or Weight Cooking Time Minimum Internal Temperature & Rest Time
ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered.
Loin Roast, Bone-in or Boneless 2 to 5 pounds 20-30 minutes per pound 145° and allow to rest for at least 3 minutes
Crown Roast 4 to 6 pounds 20-30 minutes per pound
Leg, (Fresh Ham) Whole, Bone-in 12 to 16 pounds 22-26 minutes per pound
Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 minutes per pound
Boston Butt 3 to 6 pounds 45 minutes per pound
Tenderloin (Roast at 425-450 °F) ½ to 1½ pounds 20 to 30 minutes total
Ribs (Back, Country-style or Spareribs) 2 to 4 pounds 1½ to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless ¾-inch or 1½ inches 6-8 minutes or 12-16 minutes 145° and allow to rest for at least 3 minutes
Tenderloin ½ to 1½ pounds 15 to 25 minutes
Ribs (indirect heat), all types 2 to 4 pounds 1½ to 2 hours
Ground Pork Patties (direct heat) ½ inch 8 to 10 minutes 160°
IN SKILLET ON STOVE
Loin Chops or Cutlets ¼-inch or ¾-inch 3-4 minutes or 7-8 minutes 145° and allow to rest for at least 3 minutes
Tenderloin Medallions ¼ to ½-inch 4 to 8 minutes
Ground Pork Patties ½ inch 8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions ¼ to 1-inch 10 to 25 minutes 145° and allow to rest for at least 3 minutes
Boston Butt, Boneless 3 to 6 pounds 2 to 2½ hours
Ribs, all types 2 to 4 pounds 1½ to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types 2 to 4 pounds 2 to 2½ hours, or until tender 145° and allow to rest for at least 3 minutes
Cubes 1-inch 45 to 60 minutes
NOTE: Approximate cooking times were compiled from various resources.

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