Pork
Pork 101
Why should I choose pork?
It’s flavorful, affordable, and nutritious, averaging 173 calories per 3-ounce serving. Also, today’s pork is 31% lower in fat, 29% lower in saturated fat, and 14% lower in calories than pork produced 15 years ago!
Are some cuts of pork leaner than others?
You bet! Look for the word “loin” when choosing your meat — it indicates a leaner cut. You can also select whole cuts of meat with little marbling.
How can I make healthier choices without sacrificing flavor?
We recommend spicing up your meat with low-calorie marinades and herbs instead of high-calorie sauces and dressings.
BBQ Tips from the Butcher
- To “dry” season pork ribs, rub pork with mixture of herbs and spices just before barbecuing.
- To “wet” season pork ribs, baste ribs with sauces during barbecuing process and brush them generously during the last 30 min. of cooking.
- For an outdoor-bbq flavor, try adding aromatic woods like hickory, mesquite, apple, or cherry to preheated coals
- Turn pork cuts with tongs or spoons while cooking.
- Do not use a fork to turn pork — the piercing causes juices to escape.
Juicy News: Pork's Cooking Temperature Lowered by USDA
On May 24, 2011, the USDA announced that pork can be safely cooked to an internal temperature of 145 degrees Fahrenheit, down 15 degrees from the previous recommendation. The pork will be "medium rare" — more pink and more moist than what you might be used to with the previous temperature.
We recommend using a digital cooking thermometer to get the most accurate final temperature, no matter the cut of meat or the cooking method. Important things to keep in mind:
- The new temperature guideline applies to whole muscle cuts only (i.e. loin, chops, and roasts).
- Cook pork to a final temperature of 145 degrees F (measure with a food thermometer), followed by a 3-minute rest time.
- Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit.
Pork Ribs: A Cookout Classic
Spareribs
These curved ribs are known for their delicious and meaty pork flavor, and are typically larger and heavier than back ribs.
Back Ribs
You might know these by their more popular name — "Baby Back Ribs" — named for their small size in comparison to spareribs. They come from the blade and center section of the pork loin, which is known for the "finger meat" between the bones.
Country-Style Ribs
The meatiest of all pork ribs, these ribs are ideal for people who like to tackle their meat with a fork and knife. They're cut from the shoulder and sold individually or as slabs.
