145 degrees
New target internal temperature for cooking whole cuts of pork, revised down by the U.S. Department of Agriculture from the decades-old standard of 160 degrees. After pork hits the appropriate temperature, the agency said it should be allowed to rest for three minutes before carving, to destroy harmful bacteria. Safely cooked, the meat may look pink — and juicier than what you've been used to. The same temperature guideline applies to whole cuts of beef, lamb and veal; ground pork, beef, lamb and veal should be cooked to 160 degrees, and poultry should be cooked to 165 degrees. [via USDA]
