USDA Lowers Pork’s Cooking Temperature

Wednesday, 25 May 2011 | by Pat's Picks

Quick, take those pork chops out of the oven! Famous for being the “other white meat,” the New York Times says a change at the USDA has altered that nicknamed slightly—now, it’s the “other pink meat.” After decades of recommending pork be cooked to 160 degrees, the agency just announced a lower standard of 145. They recommend letting the meat sit for a few minutes after it reaches its target temperature.

Chefs have recommended a lower pork cooking temperature for years, contending that 160 is too high a temperature for meat to sustain any of its moisture. The change only applies to whole cuts of pork—the loin, chops and roasts; ground pork should be cooked to 160 degrees.