Attention Chefs: A New Guideline for Cooking Meat

According to CNN, the U.S. Department of Agriculture just released a new guideline of cooking meat. Chefs need to remember three temperatures: 145 °F (62.78 °C), 160 °F (71.11 °C), and 165 °F (73.89 °C). That is: 
  • 145 °F for whole cuts of meat, such as pork, steak, roasts, and chops. Pork had to be cooked at 160 °F as suggested in the old guideline. Now, meats are required to wait for additional three (3) minutes after they are cooked and before they are carved or served.  
  • 160 °F for ground meats, such as beef, pork, veal, and lamb. This rule remains as the same as the old one.  
  • 165 °F for poultry, such as ground chicken and turkey.  
This new regulation is introduced for consumers’ safety. In addition, cooking temperatures have a great impact on the quality of food being served, the cooking time, and the means of how the meats are served. It seems to me, however, this new regulation only made some mild amendments and should have little impacts on food preparations. What do you think? How much will this new regulation affect a restaurant’s day-to-day operations?


References:
Picture was downloaded from BBQabout.com.

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