View Full Version : Pork internal cooking temp requirements lowered

05-24-2011, 09:02 AM

Good thing or bad? I personally welcome it, I may still go slightly higher to 150 because my wife wont eat it if its pink.

05-24-2011, 09:07 AM
Granted their food chain is of higher quality than ours, but when I was in Paris, I ate some very "undercooked" (to our standards) pork tenderloin. It was the single best porkgasm I've ever had.

05-24-2011, 09:09 AM
Big fan! :tu

05-24-2011, 09:16 AM
Good thing or bad?

Irrelevant for the bulk of the population. Lots of people own meat thermometers, not that many actually use them. Most people cook by time, look and cook chamber temp, not meat temp.

Maybe it'll stop people from panicking and heading back to the grill when they slice and see a bit of what used to be considered undercooked meat.

05-24-2011, 10:15 AM
Fan! I only eat pork if it is still pink!!! HATE overcooked meat

05-24-2011, 11:01 AM
I pull my tenderloin at 135-140 and let rest for about 10 minutes. Glad to read this though.