[Spit-Project] USDA Guidelines on meats

[Johnna Holloway]

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