Texas A&M conducted a Pork Checkoff-funded risk assessment to evaluate the food safety implications of cooking temperatures in the 145- to 160-degree range. That led to the question of whether pork cooked to temperatures below 160 F would be safe to eat if that turned out to be consumers’ preference. Ohio State researchers also tested how various cooking temperatures affected eating preferences. The new recommendation evolved from a 2007 Pork Checkoff-funded research project that Ohio State University conducted to measure consumer eating preferences, NDSU Extension swine specialist David Newman says. “So whether you head to the grill or cook indoors, don’t forget your food thermometer for both safety and quality reasons,” Garden-Robinson says. The guideline change comes at the time of year when pork becomes a popular menu item and North Dakotans are firing up their grills. The USDA says the meat should be OK to eat if it has reached 145 F throughout. Pork muscle cuts such as chops, roasts and steaks still may be pink even if they reach the proper internal temperature. Ground pork, like ground beef, still needs to be cooked to an internal temperature of 160 F, however. The new guidelines for pork are the same as for beef roasts and steaks, which should reduce confusion and help people remember the correct temperature, according to Julie Garden-Robinson, North Dakota State University Extension Service food and nutrition specialist. The USDA previously recommended those pork cuts be cooked to at least 160 F. Department of Agriculture announced this week that pork steaks, chops and roasts are safe to eat if they are cooked to a minimum internal temperature of 145 F and allowed to rest for three minutes before carving or consuming them. Here’s our favorite brand: Thermaworks Dot.New cooking guidelines for pork can help people cooking beef, too. It’s imperative to utilize an instant read thermometer to measure the internal temp as it cooks.Allow your cooked meat to rest for at least 3-5 minutes before slicing.Allow your meat to sit at room temp for about 30 minutes before cooking.Here are some helpful tips to ensure your dishes are cooked to perfection every time: Be sure to use a meat thermometer to ensure accurate readings. Rest 3-5 minutes – The pull temp will be 2-3☏ below the final temp you’re aiming for.Ĭooking times will vary depending on the cut, thickness, and cooking method.Unlike beef recipes, you only need a 3-5 minute rest period. Your “pull/remove from the heat” temp will be below the final temp you’re aiming to serve the meat at as the temp continues to rise as the meat rests. When making, cook based on temperature vs. Medium Well: Slightly pink center and warm throughout.Not sure what doneness to cook to? Here’s a visual guide to help you select your ideal temp: The above chart does not apply to ground pork. Ground meat must be cooked to a minimum temp of 165☏. The above pork temperature chart applies to the following popular cuts: It is not advisable to consume rare or medium-rare pork. The USDA recommends a minimum temp of 145☏, with a 3-minute rest time, to avoid potential foodborne illnesses and health risks. Please note these temps are in Fahrenheit. The recommendations are the same whether you’re making chops or a roast. Here are the internal temps to go by when making any pork dish (except ground). Whether you’re making our Sous Vide Pork Tenderloin, Smoked Pork Chop, or Pork Belly Burnt Ends, this temp chart can be referenced. Cooking pork recipes and wondering what temperature to cook pork to? Let our Pork Temperature Chart help guide you! This comprehensive “Safe Pork Temperature” guide will help you achieve your desired doneness for every cut, ensuring a mouth-watering and impressive meal.
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