Pink Pork Back on the Menu

USA Today says that the USDA has freed us from the shackles of dry, overcooked chops and roasts by rolling back the ‘done’ temperature on pork. 145 degrees on cuts now.

"We found it was perfectly acceptable and that 160 was probably overkill," says Elisabeth Hagen, USDA's undersecretary for food safety.
Update the wiki and stoke dem coals, Pop-Pop’s goin’ grillin’!

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