Eat Pink Pork - What Does it Really Mean?

Pink and juicy is so much more appealing than gray and leathery for serving and enjoying pork chops. After years of food safety rules dictating that pork had to be overcooked to be safe, the rules have changed. This spring, the USDA announced that most meats no longer have to be cooked to 160 degrees.

With the exception of ground beef, which does need to be cooked to that temperature, we can finally enjoy pork chops and other juicy cuts at 145 degrees, if we let them rest 3 minutes. This extra time is beneficial for taste too, because it allows the meat to reabsorb its juices.

Have influential chefs finally convinced regulatory decision makers, that they knew what they were talking about? Whatever the reason, Miss Phage is glad for the reversal. I hope you are, too!
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