Safe cooking temperatures depend on the kind pork you’re cooking, so here’s how to know when pork is safe, but not overcooked!

Learn the right temperature to cook different cuts of pork including chops, tenderloin, ribs, Boston butts, ground and more. And follow essential tips for moist and juicy pork every time.

Nowadays, you can cook tender pork cuts to lower internal temperatures than what experts recommended in the past. However, that won't work for tough cuts.

Lovers of pink, juicy pork can rejoice now that the government says you can safely cook whole cuts of all meats to just 145 degrees.

Ground beef should still be cooked to a temperature of 160 degrees, with no rest time needed. The safe temperature for all poultry, including ground turkey and chicken, is 165 degrees.

The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.

Pork happy chefs across the nation are rejoicing after the USDA announced it is lowering the recommended doneness temperature for pork to 145, which is the same temperature for beef, veal, and ...

No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t ...

Answer: Many older cookbooks recommend cooking pork to a well-done temperature of 170 to 185 degrees Fahrenheit, but this is no longer necessary and will lead to a tough, dry piece of meat.