The USDA has lowered its recommended safe cooking temperature for whole cuts of pork from 160°F to 145°F, with a three-minute rest period. Remove roasts, chops, and pork from the heat source after reaching 145 off as measured by a food thermometer, and let them rest for three minutes before carving or eating. Consequently, the product will be safe and of the highest quality, juicy and tender.
As part of its recommendations for cooking other cuts of meat, the department has added a three-minute rest time after cooking beef, veal, and lamb cuts to maintain a safe temperature of 145 F or check the meat temperature chart Celsius.
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Did Any Cooking Temperatures Remain The Same?
The change does not affect ground meats such as beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require resting time.Ground chicken and turkey, as well as all poultry products, should be cooked to 165 degrees Fahrenheit.
How Does Rest Time Work?
After removing it from a grill, oven, or another heat source, “rest time” refers to the time it remains at the final temperature. The meat’s temperature remains constant or rises for three minutes after being removed from the heat source, destroying harmful bacteria.
The Recommendations Changed for What Reason?
As safe as cooking cuts of pork to 160 oF, the previously recommended temperature, with no rest time, is cooking them to 145 o F with a three-minute rest time. According to the new cooking recommendations, the three-minute rest time reflects the same standards used by federally inspected meat establishments for cooking meat products.
It is easier for users to remember the temperature at which meat is safe to consume if all meats are served simultaneously.
What Are the Benefits of Using a Food Thermometer?
Food thermometers should be placed in the middle part of the food but avoid placing them near bones, fat, or gristle. Start checking the temperature before the food is done while its going to end of the cooking. Before and after each use, wash your food thermometer with hot soapy water. You can find more information on the safe minimum cooking temperatures chart.
- Dark meat: 71 to 74 degrees C (160 to 165 degrees F).
- Breast meat: 71 to 74 degrees C (160 to 165 degrees F).
- Thighs, Wings, and Legs: 71 to 74 degrees C (160 to 165 degrees F).
- Ground Poultry (Chicken and Turkey): 71 to 74 degrees C (160 to 165 degrees F).Put the digital thermometer through the center of the patty if it is a patty.
- Whole Chicken or Duck: 71 to 74 degrees C (160 to 165 degrees F). Place it just inside the thigh, near the breast area, without touching the bone, and allow to cook for 30 minutes.
- Turkey Stuffing (cooked alone or in turkey): 74 degrees C (165 degrees F). The thermometer should be inserted in the center of the stuffing in aturkey, chicken, or duck.
- Whole Turkey – Oven Roasted Turkey: 165 degrees F (74 degrees C).
- Deep-Fried or Cajun Fried Turkey: 170 degrees F (76 degrees C in the breast).
