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USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 F

Tuesday, May 24, 2011

(American Meat Institute)

The U.S. Department of Agriculture‚Äôs (USDA) Food Safety and Inspection Service (FSIS) today announced it is updating its recommended safe cooking temperatures for whole muscle cuts of pork, steaks, roasts and chops.  

USDA is recommending that all whole cuts of meat be cooked to 145 F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. 

The safe cooking temperature for whole cuts of pork has been lowered from 160 F to 145 F, along with the three-minute rest time. 

Research has shown that cooking whole muscle cuts of pork, steaks, roasts and chops to 145 F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality.

Importantly, as FSIS highlights in their announcement, this change does not apply to ground meats, including ground beef, veal, lamb and pork, which should be cooked to 160 F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 F.

Additional information can be found on the FSIS website at:  http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp.

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