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In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [citation needed
Raw pork chops. A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [1] Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers' string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to give a desirable crackling which ...
Pork tenderloin, also called pork fillet, [1] pork steak [2] or Gentleman's Cut, is a long, thin cut of pork. As with all (mammalian) quadrupeds , the tenderloin refers to the psoas major muscle [ 3 ] along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture ...
Pork belly cut, showing layers of muscle and fat. A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig (Sus domesticus). It is the second-most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE.
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount ...
American cuts of pork. Polish cuts of pork 1: Head 2: Neck 3: Jowl 4: Shoulder 5: Hock 6: Trotter 7: Fatback 8: Loin 9: Ribs 10: Bacon 11: Chump 12: Groin 13: Ham 14: Tail. The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country.
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