USDA Revision

[NePaSmoKer]

And ya'll think i'm crazy when i slam the USDA, FDA Schmucks for telling WE THE PEOPLE what to do.

http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp

[iceman]

Finally!!!!! They get the clue. People have been stopping at 145 for years now. What are we paying these guys for anyhow?  :o  >:(  :D

[Habanero Smoker]

The temperature by the USDA have always been recommendations, and are the temperatures the meat/food industry uses as a cya. Resturaunts have been using lower temperatures for sometime. The 145°F has always been the minimum for whole beef, veal, and lamb. I still think the 145°F is still too high for beef, lamb and pork. Generally when a change in the recommended temperature occurrs, is that the USDA if more confident about the conditions the animals are raised in.

I'm glad they posted the new recommendations, that many of us have already been using. The only thing that ticks me off, is now I have to revise my temperature chart.  :D

Meat - When Is It Done?

[ghost9mm]

It's my opinion that (every) goverment agency has to come out of their holes every once in awhile with a new revision to make us try and believe that they know what they are doing, and it ain't working..as most in Washington believe us folks can't think for ourselves...guess what..?

[hal4uk]

At 145°...
Prime Rib is... 
GARBAGE.
Awrighten.

[mybad]

At 145°...
Prime Rib
Awrighten.

:'(