The USDA issued new pork cooking guidelines that allow for pork to be cooked at a lower temperature that has traditionally been done in the past. The new recommended temperature is 15 degrees less than previously recommended, resulting in pork being pinker than most cooks are accustomed to.
"Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience," said Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff's Domestic Marketing Committee. "The new guidelines will help consumers enjoy pork at its most flavorful, juicy - and safe - temperature."
Iowa's pork industry is at a crossroads. Additional themes include new pricing levels of feed grains, regulatory revision and the impact of legislative and marketing changes. Will producers respond to today's pricing prompts with expansion (remember those empty barns down the road)? Or elect to go niche with local and immediate customer transactions for maximum profitability? These presentations from the 2011 Iowa Pork Congress helps provide perspectives and insights.
Brett Stuart - Global AgriTrends, helps clarify the global pork market trends, from the Swine Forecast 2011 webinar, December 1, 2010.
Brett's watch list: The Great Russian Experiment : Continued delistings?; The Great China Experiment: Pork self-sufficiency and industrialization plan; U.S. economy remains weak – likely prolonged; Mexico trucking dispute – carousel retaliation now on pork; and High Grain PAIN!
Charles Wildman(@standingoaks), as an Ohio pork producer and crop farmer, offers straight forward suggestions on utilizing social media tools in agriculture and why it is important to do so. This conversation is from the 2010 AgChat Foundation Agvocacy 2.0 Training, August 30-31, Chicago, IL, USA.