Fresh Pork from Farm to Table | Food Safety and Inspection Service - USDA.gov

Posted: 06 Aug 2013 12:00 AM PDT

Although pork is the number one meat consumed in the world, U.S. consumption dropped during the 1970s, largely because pork's high fat content caused health-conscious Americans to choose leaner meats. Today's hogs have much less fat due to improved genetics, breeding and feeding. Read on for more information about this red meat.

What is pork?

Pork is the meat from hogs, or domestic swine. The domestication of "pigs" (immature hogs) for food dates back to about 7000 B.C. in the Middle East. However, evidence shows that Stone Age man ate wild boar, the hog's ancestor, and the earliest surviving pork recipe is Chinese, at least 2000 years old.

Hogs were brought to Florida by Hernando de Soto in 1525, and soon was America's most popular meat. In the 19th century — as America urbanized and people began living away from the farm, "salt pork" — pork that is prepared with a high level of salt to preserve it — became the staple food. Pork has continued to be an important part of our diet since that time.

Pork is generally produced from young animals (6 to 7 months old) that weigh from 175 to 240 pounds. Much of a hog is cured and made into ham, bacon and sausage. Uncured meat is called "fresh pork."

Can antibiotics and hormones be used in pork raising?

Antibiotics may be given to prevent or treat disease in hogs. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system and won't be in the meat.

FSIS randomly samples pork at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

No hormones are used in the raising of hogs.

How is pork inspected?

All pork found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the federal government. Each animal and its internal organs are inspected for signs of disease. The "Passed and Inspected by USDA" seal insures the pork is wholesome and free from disease.

Is pork graded?

Although inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: "Acceptable" grade and "Utility" grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as Utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.

What to Look For When Buying Pork

When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.

Retail Cuts of Fresh Pork

There are four basic (primal) cuts into which pork is separated: shoulder, loin, side and leg.

Pork Shoulder

Shoulder Butt, Roast or Steak
Blade Steak
Boneless Blade Boston Roast
Smoked Arm Picnic
Smoked Hock
Ground Pork for Sausage

Pork Side

Spare Ribs/Back Ribs
Bacon

Pork Loin

Boneless Whole Loin (Butterfly Chop)
Loin Roast
Tenderloin
Sirloin Roast
Country Style Ribs
Chops

Pork Leg

Ham/Fresh or Smoked and Cured

How much pork is consumed in America?

Figures from the USDA's Economic Research Service show average annual per capita pork consumption for the following selected periods:

1970: 48 pounds
1975: 39 pounds
1980: 52 pounds
1985: 48 pounds
1990: 46 pounds
1995: 48 pounds
2000: 47 pounds
2005: 46.6 pounds
2009: 49.6 pounds

What does "natural" mean?

All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

Why is pork a "red" meat?

Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a "red" meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb and beef. All livestock are considered "red meat."

Dating of Pork

Product dating (i.e. applying "sell by" or "use by" dates) is not required by Federal regulations. However, many stores and processors may voluntarily choose to date packages of raw pork. Use or freeze products with a "sell-by" date within 3 to 5 days of purchase. If the manufacturer has determined a "use-by" date, observe it. It's always best to buy a product before its date expires. It's not important if a date expires after freezing pork because all foods stay safe while properly frozen.

What foodborne organisms are associated with pork?

Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today's pork can be safely enjoyed when cooked to an internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Some other foodborne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus, Yersinia enterocolitica and Listeria monocytogenes. People can become infected with these bacteria by consuming raw or undercooked pork, or from the cross-contamination of food contact surfaces, such as countertops, cutting boards, utensils. These bacteria are all destroyed by proper handling and thorough cooking.

Chitterlings (made of large intestine of swine) can be contaminated with the bacteria Yersinia enterocolitica, which can cause a diarrheal illness called "yersiniosis." For more information, see Yersiniosis and Chitterlings: Tips to Protect You From Foodborne Illness.

Rinsing Pork

It isn't necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

How to Handle Pork Safely

Raw Pork

Select pork just before checking out at the supermarket register. Put packages of raw pork in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked and ready-to-eat foods or produce. Take pork home immediately and refrigerate it at 40 °F; use within 3 to 5 days or freeze (0 °F).

Ready-Prepared Pork

For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. Use cooked pork within two hours (one hour if air temperature is above 90 °F) or refrigerate it at 40 °F or less in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready prepared pork dishes. For best quality, use within 3 months.

Safe Thawing

There are three safe ways to thaw pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never thaw at room temperature on the counter or in other locations.

It's best to plan ahead for slow, safe thawing in the refrigerator. After thawing raw pork by this method, it will remain safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.

When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.

It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.

Marinating

Marinate pork in the refrigerator in a covered container up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.

Irradiation

Irradiation has been approved for use on pork by FDA and USDA/FSIS in low-doses (to control trichina). Treated pork would not be sterile and would still need to be handled safely. Trichinella could be alive but would be unable to reproduce. Packages of irradiated pork must be labeled with the irradiation logo as well as the words "Treated with Irradiation" or "Treated by Irradiation" so they would be easily recognizable at the store.

Partial Cooking

Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave pork immediately before transferring it to the hot grill to finish cooking.

Safe Cooking

For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork.

Can Safely Cooked Pork Be Pink?

Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Microwave Directions

When microwaving unequal size pieces of pork, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center, and cook on medium-high or medium power.
Place a roast in an oven cooking bag or in a covered pot.
Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.
Test with a food thermometer in several places to be sure temperatures listed above have been reached.

FRESH PORK: Safe Cooking Chart

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

What to Cook This Weekend - The New York Times

Posted: 05 Mar 2021 12:00 AM PST

Good morning. Here's some exciting news from the virtual headquarters of NYT Cooking: Our "No-Recipe Recipes" cookbook is now available for pre-order. (The book comes out on March 16, and, that evening, Melissa Clark and I will talk about it over the internet, if you'd like to join.) There's an excerpt in The New York Times Magazine this weekend and, with it, a no-recipe recipe for a dinner of smothered pork chops with sautéed greens and lemony mashed potatoes (above). I hope you make that dinner this weekend and revel in the pleasures of improvisatory cooking. At this stage of the pandemic, it should come naturally. You've been cooking so much!

It's a light lift, making those pork chops. So maybe you could also make an apple pie for dessert? The recipe is Dorie Greenspan's, a take on the one sold at Circus bakery in Paris, a cross between an American open-faced pie and a French galette. It's rustic like the chops, and very, very good.

I'm also thinking that this weekend would be a good one for a tater tot casserole, a Midwestern hot dish favorite that I learned to make at the elbow of the not-then-super-famous Molly Yeh. That could fly solo, for sure, but it'd also be nice as a substantial side dish alongside a spatchcocked chicken with herb butter, with a salad of bitter greens.

And some Guinness brownies for dessert?

It'd be a nice Sunday project to make oden with homemade shrimp balls. Or to assemble a cassoulet. You could simmer a braciole. You could make fried chicken and Hawaiian rolls to go with it — a changeup to the usual biscuits.

The idea's just to cook something that brings you or others pleasure, to take a moment in these dreary late-winter days to do something reflective and slightly physical, and to count that as somehow different from what you've done all week and will do all next week. Revel in that difference. It's a relief.

There are many thousands more recipes to cook this weekend awaiting your attention on NYT Cooking. If you haven't yet subscribed, you should subscribe this weekend. A subscription unlocks all of our tools and features and supports our journalism along the way. Then you can go do some searches and see what you find. You can save the recipes you like. You should rate the ones you've cooked. And you can leave notes on them, too, if you like, if you've come up with a hack or substitution that you want to remember or share.

Meanwhile, we are standing by to help, should anything go sideways in your cooking or in our code. Just write: cookingcare@nytimes.com. Someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every letter sent.)

Now, it's nothing to do with reading recipes or shopping for condiments, but the indispensable Sarah Lyall recently turned me on to a riveting debut thriller by Femi Kayode, "Lightseekers." You should check it out.

Here's new Indigo Sparke, "Carnival."

For Vanity Fair, Alex French and Dan Adler went deep on Carl Lentz, the charismatic former pastor of the Hillsong megachurch, and what his downfall revealed about the church and its congregants.

Finally, you should check out "Time Decorated," a video series about musical influences on the artist Jean-Michel Basquiat, "at" the Broad in Los Angeles. Good talk. I'll see you on Sunday.

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