Pork Cooking Temperature: When is it Done? – Grass Roots Farmers
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Pork Cooking Temperature: When is it Done? – Grass Roots Farmers
Often less expensive than its counterparts, pork is both a flavorful and lean option for special occasions or a quick weeknight meal.However, it’s widely known that to ensure safe consumption, pork must be cooked to an appropriate temperature.So, at what temperature is pork done? Depending on the cut and cooking method you’ve chosen, the answer varies. Read on for all the clarity you need!.
Also known as Boston butt or pork butt, pork shoulder comes from the pig's upper shoulder. It is said that the term butt may date back to colonial New England days when meat was packed and shipped in wooden barrels called butts. This well-marbled cut has plenty of fat and flavor, making it ideal for low and slow cooking. Smoke our pasture-raised pork shoulder or braise it to make pulled pork or Carolina barbecue (check our blog for BBQ sauce recipes), or tender kebabs. This is one of those cuts that makes outstanding leftovers.
Weight: 2.5 lb (1 roast)
Serving size per package: 3-4
Temp Guide: USDA Internal 145° then let it rest 3 min
Cooking Method: smoke, roast, slow cook, braise
Recipes to try: Slow Cooker Braised Pork Shoulder, Citrus Braised Pork Roast with Mojo de Ajo.
A pork loin roast is a tender and flavorful cut that makes for an impressive centerpiece at any meal. With its juicy and succulent meat, this roast offers a balance of lean meat and just the right amount of fat for enhanced flavor and moisture. This cut greatly benefits from a generous brining, followed by a hard sear and roast—or barbecued over indirect heat. Go south with braised NOLA classic Grits and Grillades. Or stuff our pastured pork loin with cognac-soaked prunes and walnuts, roll, tie and roast for a decadent alternative.
Weight: 2 lb (1 roast)
Serving size per package: 3-4
Temp Guide: USDA Internal 145° then let it rest 3 min
Cooking Method: slow cook, roast, smoke
Recipe to Try: Maple-Mustard Glazed Pork Loin Roast.
A mix of leg, shoulder, and trim from the loin with a meat-to-fat ratio of approximately 80/20 — our pasture-raised ground pork is lean yet flavorful. Make filling for dumplings or savory pies; mix with ground beef for more complex meatballs, meatloaf or burgers; add to a variety of soups from Italian wedding soup to ramen; or add your favorite spices and shape some breakfast patties.
Weight: 1 lb
Serving size per package: 2-3
Temp Guide: USDA Internal: 160°
Cooking Method: skillet, grill
Recipes to Try: Thai Larb, Make a Better Meatball, Cuban Style Beef Empanadas .
The cutlet is from the pig’s upper leg area, which is very lean. We tenderize it by using a machine that “crimps” the meat, similar to a tenderizing mallet. It’s full of flavor but at the same time an excellent companion to a broad landscape of spices, sauces, and textures which makes it as perfect for German Schnitzel as it is for Japanese Tonkatsu. They love it for breakfast in the south - country-fried with gravy and eggs. Fry, chop, and toss in your favorite salad. Pasture-raised pork cutlets are versatile.
Weight: 1 lb (4 cutlets)
Serving size per package: 2-4
Temp Guide: USDA Internal 145° then let it rest 3 min
Cooking Method: skillet
Recipe to Try: Tonkatsu Pork Sando.
These pastured bone-in pork chops are cut from the center of the loin. The bone and fat bring a lot of flavor to these pork chops and keep them tender and juicy. Serve up on a plate with a nice bright salad, mashed potatoes, or grilled vegetables. Sear on the stovetop, throw on the grill, and braise them in red wine or rich stock made with our pork neck bones.
Weight: 12 oz (1 chop)
Serving size per package: 1
Temp Guide: USDA Internal - 145° then let it rest 3 min
Cooking Method: skillet, grill, braise, oven
Recipe to Try: Smothered Bone-In Pork Chops.
These boneless pork chops are cut from the center of the pork loin. Like its beef counterpart, the pork loin chop is well-marbled, making it delectably tender. The best part yet, these pastured pork loin chops will cook evenly and quickly. We love pan-searing and grilling them.
Weight: 1 lb (2 chops)
Serving size per package: 2
Temp Guide: USDA Internal 145° then let it rest 3 min
Cooking Method: skillet, grill, braise, oven
Recipes to Try: Mustard Grilled Pork Chops with Ginger Turmeric Dressing, Grilled Center Cut Nuoc Cham Pork Chops & Mung Bean Salad.
Although it has a tangled history in American cooking, pasture-raised pork steak or blade steak is a regional favorite in St. Louis. Cut from the shoulder, bone-in, and generously marbled, pork steak is more flavorful than tenderloin or chop. While it's priced like pork, it cuts and cooks like a steak. We like to give it a simple salt and pepper and sear it in a hot cast-iron skillet on the grill. Get saucy with BBQ if you like (check our blog for BBQ recipes), or add a pop of citrus with a squeeze of lemon. The key to an excellent pork steak is don’t overcook it and let it rest.
Weight: 1 lb (1 steak)
Serving size per package: 1-2
Temp Guide: USDA Internal 145° then let it rest 3 min
Cooking Method: skillet, grill, broil
Recipe to try: Simple Thai Style Marinated Grilled Pork Steak
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Pasture Raised Pork Grass Roots Farmers' Cooperative
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Pasture Raised Pork Grass Roots Farmers' Cooperative
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Common Roots Vermont (@commonrootsvermont) • Instagram photos and videos
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Pasture Raised Pork Cutlets Grass Roots Farmers' Cooperative
The cutlet is from the pig’s upper leg area, which is very lean. We tenderize it by using a machine that “crimps” the meat, similar to a tenderizing
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Pasture Raised Pork Cutlets
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Pasture Raised Pork Grass Roots Farmers' Cooperative
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What Temperature Is Appropriate For Pork Chops?
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Why the FDA Lowered Cooking Temps for Meat, by Sam Westreich, PhD, Sharing Science