During the three minutes after meat is removed the heat source, its temperature remains constant or continues to rise, which destroys harmful bacteria. “Rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven or other heat source.
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Poultry: The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 ✯.Ground Meats: This change does not apply to ground meats, including beef, veal, lamb, and pork, which should be cooked to 160 ✯ and do not require a rest time.Cooking Whole Cuts of Other Meats: For beef, veal, and lamb cuts, the safe temperature remains unchanged at 145 ✯, but the department has added a three-minute rest time as part of its cooking recommendations.This will result in a product that is both safe and at its best quality-juicy and tender. Cook pork, roasts, and chops to 145 ✯ as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ✯ to 145 ✯ with the addition of a three-minute rest time.On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Cook pork, roasts, and chops to 145 ✯ as measured with a food thermometer, then allow the meat to rest for three minutes before carving or consuming.Ĭross posted from the blog:
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