New cooking temperature for pork— published: 05-31-2011
The United States Department of Agriculture’s (USDA) new cooking guidelines for meats include a reduced “safe” cooking temperature for whole cuts of pork to 145ºF (down from 160ºF). They recommend using a food thermometer and allowing a three-minute rest time before serving. For whole cuts of beef, veal, and lamb, the safe temperature is the same—145ºF—but the new guidelines add a three-minute rest time after these meats, too, are removed from a heat source. For additional information, including the recommendations for cooking ground meats and poultry, read the new cooking guidelines.