Friday, May 27, 2011

Article: Pork Cooking - USDA Updates Safe Internal Temperature

Don't eat your pork chops this raw...
Taking a cue from my April 2009 recipe for Pan-Seared Pork Chops, the USDA has finally put down the crack pipe and realized that pork doesn't have to be cooked into balsa wood to be safe to eat.

The new USDA recommendations, issued on Tuesday, May 24th, 2011, lower the safe cooking temperature from 160 degrees F to 145 degrees F.

I frankly think 130 degrees F is just fine. Perhaps in another 50 years the USDA will agree. In any case, for those of us who dig on swine this minor victory is appreciated.


  1. Somewhere, my grandmother is screaming, "Noooo!"

    She's the one who would boil ribs for three hours, then throw them on the grill for another hour, until they were as dry as chalk. Yuck.

    I'm glad people are finally coming to their senses.

  2. Hey Kirby,

    I hope your grandmother will understand... but yes, pork doesn't have to taste like chalk!



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