[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
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-----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
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