I hope everyone is feeling okay and enjoyed their Memorial Day Weekend. This is just a quick post that includes an article forwarded to me from Chef John DiGiovanni. It talks about how the USDA is now allowing pork to be cooked to 145F and we all thought it would be worthwhile to post this to the blog.
The article reads that the previously required internal temperature of 160 degrees F is no longer necessary. The agency now says 145 degrees will suffice followed by a three-minute rest before carving.
For the full report and further thoughts about how this impacts chefs and the taste of pork, read the full article.