Cooking meats just got a little easier for health conscious chefs. The U.S. Department of Agriculture has redefined its recommended cooking temperatures for pork. Whole cuts of pork should be cooked to an internal temperature of 145 degrees Fahrenheit. The meat should sit for three minutes before cutting or eating.
Temperature guidelines for beef, veal and lamb remain at 145 degrees but with the three-minute waiting period. “With a single temperature for all whole cuts of meat and uniform 3-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said USDA Under Secretary Elisabeth Hagen in a news release. “Now there will only be three numbers to remember – 145 for whole meats, 160 for ground meats, and 165 for all poultry.”