Via Scoop.it – internetbillboards
The US Department of Agriculture (USDA) has new cooking guidelines for cooking pork, steaks, roasts, and chops. They changed all whole cuts of meat (except poultry) to be 145°F with a 3 minute rest time, which will make it easier to remember the safe cooking temperatures for all the different meats.
Poultry includes chicken, turkey, and other birds.
It is important to have the whole cuts of meat rest for three minutes once it reaches the 145°F temperature. Use a meat thermometer and measure the middle of the meat cut to determine if you have reached the correct temperature. Letting the meat stand for 3 minutes will kill pathogens as well as have meat that is not too dried out.
- “A Little Pink Is OK: USDA Revises Cooking Temperature For Pork” and related posts (wnyc.org)
- USDA Lowers Safe Temperature for Cooking Pork to 145 Degrees (shoppingblog.com)
- USDA decides a little pink in pork isn’t dangerous (ctv.ca)
- USDA Lowers Pork’s Cooking Temperature (patspapers.com)
- APNewsBreak: USDA lowers pork’s safe cooking temp (seattletimes.nwsource.com)
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