[Sca-cooks] USDA Guidelines on meats

yaini0625 at yahoo.com yaini0625 at yahoo.com
Sat May 28 16:35:44 PDT 2011


I had heard about it on the news but missed their reasoning. Any ideas why they changed their recommendations?
Aelina 
Sent via BlackBerry by AT&T

-----Original Message-----
From: Johnna Holloway <johnnae at mac.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Sat, 28 May 2011 19:17:37 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>; Creating period spits<spit-project at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] USDA Guidelines on meats

No one has mentioned it on the list but the USDA changed their  
guidelines on May 24th.

USDA Revises Recommended Cooking Temperature for All Whole Cuts of  
Meat, Including Pork, to 145 °F
USDA is lowering the recommended safe cooking temperature for whole  
cuts of pork from 160 °F to 145 °F and adding a three-minute rest  
time. The safe temperature for cuts of beef, veal, and lamb remains  
unchanged at 145 °F, but the department is adding a three-minute rest  
time as part of its cooking recommendations. Cooking raw 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.

Cooking Temperature for Ground Pork, Beef, Veal, Lamb remains at 160 °F

http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp

Check out the thoughts on this change here:

http://www.huffingtonpost.com/craig-goldwyn/usda-pork-beef-temperature_b_867143.html

Johnnae
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


More information about the Sca-cooks mailing list