Welcome to our consumer page! We have lots of resources for you here! If you’re looking for ALL things pork, we recommend that you go to www.pork.org.
Great Holiday Ham Tips
Looking for a great holiday meal idea? Why not try a delicious ham! Like all pork products, ham is versatile and offers the “inspired” cook the opportunity to put the creative juices to work to make that one-of-a-kind holiday meal that everyone will enjoy. Here are some tips for a perfectly cooked centerpiece ham.
With the help of renowned animal welfare expert Dr. Temple Grandin, the American Meat Institute has produced a video feature to give consumers a first-hand look at a typical U.S. pork slaughter plant. It’s provided as part of an on-going effort to increase transparency in the meat processing industry. Brochures also are available for download. You can request a hard copy of the brochure by sending a self-addressed, stamped envelope to AMI Glass Walls Project, 1150 Connecticut Ave, NW, Suite 1200, Washington, DC, 20036.
IPPA Best Breaded Pork Tenderloin Contest
Check out the complete list of restaurants that have won and/or placed in the annual contest.
For juicy, tender and flavorful pork, it might be time to toss out Grandma’s advice. According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.
The new cooking temperature will produce pork that’s succulent and tender—not an over-cooked hockey puck – and will likely yield a finished product that is pinker in color than most of you are accustomed to.
Restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner than Grandma’s, and even Mom’s, pork. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.
Both the USDA and the National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Pre-cooked ham can be reheated to 140 degrees Fahrenheit, or enjoyed cold on sandwiches.
- Clean: Wash hands and surfaces often
- Separate: Don’t cross-contaminate
- Cook: To proper cooking temperatures
- Chill: Refrigerate promptly