The revised temperature recommendation only applies to pork whole-muscle cuts, such as tenderloin, chops, and roasts. And it’s a good thing too! The tandem changes in breeding and feeding gave us pork that is lean and more likely to dry out, but also a temperature that can handle that leanness better. Modern grain-fed pigs are so much safer to eat that the USDA changed the cooking recommendation for pork. Today’s pork can be safely enjoyed when cooked to an internal temperature of 145☏ as measured with a food thermometer” -USDA, “ Fresh pork, from farm to table“ Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. While this change in pork breeding was taking place, farmers were also revising their feeding practices. So the changes in pig breeding and farming made cooking pork to the formerly-recommended temperature unsavory. Heritage breeds and cuts can still be procured that are rich in fatty marbling, but they are hard to find and expensive. This has been bad news for tastiness, as the lack of fat not only equates to a lack of flavor, but it also allows meat to dry out more easily during cooking-thus rendering a roast more likely to be both bland and dry. In fact, pork tenderloin is now as lean as a skinless chicken breast. On average, most common cuts of pork are 16% leaner than they were 20 years ago, and saturated fat has dropped 27% in the same time. Cuts once marbled with tasty fat are now almost completely lean, except for the belly which is still streaky with fat for bacon. Since the 1970’s, when Americans were first alarmed by the fat content of their food, American pork has been bred leaner and leaner. Advances in Raising Livestock Prompted Change in Recommended Pork Temperature However, advancements in hog farming have necessitated a change in the temperature recommendations. Until 2012, the recommended doneness temperature for pork was 160☏ (71☌). Cooking pork to a high temperature eliminated that risk. Before the introduction of much more modern farming and feeding practices, undercooked pork was a source of the disease trichinosis-the gateway to a potential health disaster that no one wants to deal with. There is good reason for your grandmother cooking pork until it well-resembled shoe leather. Research performed by the National Pork Board has found that most at-home chefs have a tendency to overcook common cuts of pork, for fear of serving unsafe, undercooked pork. Background for new pork cooking temperature What they don’t know is that the USDA recommended temperature for whole cuts of pork is 145☏, with a 3-minute post-cook rest. People used to-and unfortunately still do-overcook many pork products. But how much of that meat is overcooked? Have you ever been subjected to a dry pork roast or tough chops? I imagine you have. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing.and impress your friends and family.Pork is the world’s favorite meat, exceeding mutton, beef, and even poultry in per capita consumption. I'd like to invite you to join my FREE Sous Vide Quick Start email course. I recommend reading more about how to sous vide pork for more information. I personally prefer ground pork sous vided at 140☏ (60.0☌) for 2 to 4 hours so little to no pink remains. With sous vide it is very easy to cook ground pork to safe levels without it becoming dry. More Resources More Resources Resources More Resources.Equipment and Tools Equipment and Tools Equipment Equipment and Tools.Getting Started Guides Getting Started Guides Getting Started.Sous Vide Time and Temperatures Sous Vide Time and Temps Sous Vide Time and Temps Sous Vide Temps.
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