FAQ

What are the leanest cuts of pork?

Many cuts of fresh pork are leaner today than they were two decades ago — on average, about 16 percent lower in total fat and 27 percent lower in saturated fat. Seven cuts meet USDA’s guidelines for “lean” or “extra lean.” An easy way to remember lean cuts is to look for the world “loin” on the label, such as loin chop or pork tenderloin.

what is the recommended serving size for pork?

A serving size of pork is three ounces, which is roughly equal in size to a deck of cards. If you are working with lean ribs like back ribs, serving size will be about 3-4 ribs including the bone. Thicker and heavier cuts like spareribs will be closer to 1-2 ribs per serving.

Can i find nutrition information on pork packaging?

Yes. As of January 1, 2012, consumers have convenient access to important nutritional information about the raw meat and poultry products they purchase right on the packaging. Additionally, if a product has a lean percentage claim, then the label will include a statement about the percent fat. Find out more about pork nutrition and the benefits of pork in your diet.

why did the usda make the temperature change recently?

These new pork temperature guidelines reflect advances in both food safety and the nutritional content of pork in recent years. On average, fresh pork cuts have 16 percent less total fat and 27 percent less saturated fat than two decades ago.

does this new cooking temperature apply to all cuts?

The revised pork cooking temperature recommendation applies to pork whole cuts, such as tenderloin, chops and roasts. Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F or enjoyed cold. Pork ribs and pork shoulder should be cooked to tender.