Do you know the proper temperature for cooking meat?

For years those temperatures have remained the same for pork, chicken and beef.

However, finally, (can you hear the cheers from chefs around the globe?) the recommended temperatures have changed.

According to the USDA Ground Pork, Ground Veal, Ground Lamb and Ground Beef should still be cooked to 160 F to ensure that they’re fully cooked.

The recommendation for poultry hasn’t changed.  Poultry should still be cooked to an internal temp of 165 F as measured at the thickest part of the cut.

HOWEVER-

The USDA now recommends that whole cuts of pork, steak, roasts and chops should now be cooked to 145 F as measured by a meat thermometer inserted into the thickest part of the cut.  Once 145 F has been reached, remove the cut from heat and allow to rest for 3 minutes to allow the juices to fully re-incorporate back into the cut.

That cheer you heard?  It’s the joyous chorus of chefs and home cooks around the globe

How do you cook your cuts of meat?  What do you think of this decision?

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