DON'T BE DOOPED BY THE WORD ANGUS

Special beef designations

• Certified Angus Beef (CAB) in Canada and the USA is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms Angus Beef or Black Angus Beef are loosely and commonly misused and/or confused with CAB; this is especially common in the food service industry. The brand or name Certified Angus Beef cannot be legally used by an establishment that is not licensed to do so. In the UK the equivalent is Aberdeen Angus, marketed as higher quality and associated with stricter animal welfare rules. Notable for the herd being free of BSE during the BSE epidemic in the UK. Similar schemes are used elsewhere as in Certified Angus Beef in Ireland.^[9]
• Certified Hereford Beef is beef certified to have come from Hereford cattle.
• Grass-fed beef cattle have been raised exclusively on forage. Grain-fed beef cattle are raised primarily on forage, but are "finished" in a feedlot.
• Kobe beef is pure Tajima-gyu breed bull or virgin cow, born raised and slaughtered solely within Hyogo prefecture.^[10] Kobe beef has not been available in the US since early 2010.^[11]
• Halal beef has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.
• Kosher beef has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
• Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling it organic vary widely.
• The EU recognises the following Protected Designation of Origin beef brands:

Wassi's Meat Market - Melbourne, FL: Grassfed Beef

Wassi's Meat Market - Melbourne, FL: Grassfed Beef: Beef from grass-fed animals has lower levels of unhealthy fats and higher levels of omega-3 fatty acids, which are better for cardiovascular...

Grassfed Beef

Beef from grass-fed animals has lower levels of unhealthy fats and higher levels of omega-3 fatty acids, which are better for cardiovascular health. Grass-fed beef also has lower levels of dietary cholesterol and offers more vitamins A and E as well as antioxidants. A study found that meat from animals raised entirely on grass also had about twice the levels of conjugated linoleic acid, or CLA, isomers, which may have cancer fighting properties and lower the risk of diabetes and other health problems.

While the analysis is favorable to grass-fed beef, it’s not clear whether the nutritional differences in the two types of meat have any meaningful impact on human health.
For instance, the levels of healthful omega-3s are still far lower than those found in fatty fish like salmon. And as the study authors note, consumers of grain-fed beef can increase their levels of healthful CLAs by eating slightly fattier cuts.

Grass-fed beef has a distinctly different and “grassy” flavor compared with feed-lot beef and also costs more. (at $26 a pound, cost is about three times more.)

Today all cattle are typically raised on grass in the early months of their lives. But in the 1950s, cattle raisers hoping to cut costs and improve efficiency of beef production began to ship the animals to feed lots, where they could be fattened more quickly on inexpensive and high-calorie grains. Grain feeding also increased intramuscular fat in the animals. The result was a marbling effect that made meat more flavorful and tender but also raised fat and cholesterol levels.

Labels on grass-fed beef can be misleading, and some meat carrying a “grass-fed” label was still “finished” on grains at a feed lot.

This being said, just one more thing that most persons don't consider or EVEN KNOW about cattle:

     When a cow gets into a field (if you watch them), they will eat the tops off the grasses and continue to wander around looking for more tops but also eating the stems and other parts. That means that they are eating the "grains" off the grasses. Corn is an oversized "grain" off of a grass that we eat on what is called "cobs" and sometimes off the cob. The cow tends to eat the entire plant for the most part while we consume only the grain. Cows like that grain too, but they also like the taste of the rest of the plant.

"Grass fed" generally means that the animal has not been put in a feedlot and raised on a predetermined diet which often includes corn, barley and other grains in abundance. "Grass fed" often means that the animal has eaten his or her choice of the food available. If it is corn stalks, then they are "grass-fed." If it is barley, "grass fed" is what they are. If it is pasture, they are still grass-fed. But also realize that, if it is a chemically sprayed field, it is still "grass-fed."

If you purchase a half or whole beef, find out what kinds of grasses they were fed. Find out what you want to know i.e. natural, organic, free fed, or grain fed. Each farmer/rancher has a different methodology, but every single one of them are feeding some form of grass to every animal every day.

There are many hundreds of thousands of Holstein calves born each year that are males. The females are used for milk. The males are grown to be put in a feedlot. They are about 10% of the beef in the supermarkets. There are many breeds of cattle born in the US each year that are used for beef. As you might suppose, different breeds have different tenderness (cut-ability), different taste (often dependent on the type of feed), and different marbling (which adds to taste). The marbling of the beef is what adds the most to taste if it is fed the correct "grasses" or grains harvested from the "grasses."

Waygu marble the best, but they don't produce as much meat, and the tenderness is so great that the steaks can seem "mushy." But remember, the food they eat creates the taste of the beef. If they eat trash, the meat will taste very bad. The reason that many ranchers add Angus to their herds is that Angus beef has some of the highest marbling with the some of the best growth, some of the best tenderness, and some of the highest meat to bone ratio meaning you get more food i.e. it is a high quality, all purpose animal. Angus mothers are also considered some of the best which is a necessity in order to raise live calves to weaning.

All beef that comes to the supermarket is grass fed. Beef cannot be fed a strictly corn (or any grain) diet and live without serious health issues that will kill them without medication to keep them alive--not a profitable plan. It is the type of grass, the type of water, the type of animal and the type of husbandry that makes the difference in taste. So "grass-fed" can be great if fed the right grass with the grain heads on it (such as barley or corn) or it can be horrible when fed rice straw and pasture grass only.

Once again, whatever it is, you get what you pay for. Good beef is built from the breeding up to the harvest--every step of the way counts for good quality and good tasting meat.

Wassi's Homemade Cream Pies

Wassi's Homemade Cream Pies

All of our Pies are Homemade. So are all of our Desserts.

What's the difference between USDA Prime and USDA Choice?

Basically, more fat marbling throughout the meat. As you can tell from the following photos, Prime Grade (on the right) has much more fat marbling throughout the meat than the Choice Grade (on the left).

USDA PRIME, USDA CHOICE & OTHER GRADES OF BEEF

All beef is not created equal. The quality depends on not only the stock but the animal’s environment, type of feed, slaughter technique, aging, butchering, packaging and other factors, a key factor of which is marbling. The eight USDA grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. USDA Prime is generally only available to restaurants and specialty butcher shops. The best quality sold at supermarkets is generally USDA Choice, although many markets sell only Select. If the grade is not indicated, ask. Only 2% to 3% of all beef produced is graded USDA Prime.  About 58% of all beef produced is graded USDA Choice. The grading is based on three factors: the proportion of meat to bone (conformation), the proportion of fat to lean (finish) and overall quality. Beef grade is largely determined by the nature of the steer, although the industry tries, through breeding and feeding practices, to raise cattle that will earn a Choice grade.

We have always sold Choice Rib Roast here at Wassi's Meat Market. There generally is no demand for "PRIME" in our area. People just won't pay the price.We have recently seen an interest in "PRIME "cuts in our shop and for the first time this year we are offering "PRIME" Rib Roast. We will still offer Choice as well.

How To Smoke a Turkey

If you think Thanksgiving is the only time of year to test your skills at smoking a turkey, think again. This slow-cooking method infuses the meat with a savory and smoky flavor that's as good during the warm spring and summer months as it is during the cool holiday season. Like roasting, smoking uses low, indirect heat. But it's more than just heating--this method actually adds a rich flavor to the meat, which can be influenced by your choice of wood chips, herbs and other flavorings you put directly on the heat source in your smoker. And since the process take several hours, you can make a day out of smoking your turkey. So, break out the Frisbee, lounge in the hammock and soak up the sun and fresh air, while the smoker does all the work.

Not feeling up to the onslaught of leftovers from a whole turkey? A turkey breast is the perfect option for a smaller crowd. This recipe for herb-smoked turkey breast uses tart Granny Smith apples, onions and fresh herbs to enhance the flavors of the meat.
What You'll Need

• 1 bone-in fresh turkey breast, about 7-1/2 pounds

• 1 Granny Smith apple, cut up

• 2 medium-size onions, cut up

• 8 sprigs fresh thyme

• 4 small sprigs fresh rosemary

• 6 sage leaves, torn

• 2 teaspoons seasoning salt (such as Adobo)

• 1 teaspoon paprika

Step By Step

1

Rinse breast and pat dry. Loosen skin over both sides of turkey breast. Soak 2 to 3 cups wood chips in hot tap water.

2

Cover water pan completely with aluminum foil. Add apple, onion, 4 sprigs of the thyme, 2 sprigs of the rosemary and 3 of the sage leaves.

3

In a small bowl, combine Adobo and paprika. Place a generous amount between the skin and breast meat and remainder on the outside of skin. Tuck remaining herb sprigs under skin.

4

Prepare smoker: Fire up about 10 pounds charcoal until gray and ashy. Place water pan in body of smoker and place body on top of grill base. Fill water pan with 6 to 8 cups hot tap water, and gently replace grill racks. Shake excess water off chips; add to charcoal through side door.

5

Place turkey breast on top grill rack, cover and smoke at 225 degrees F to 250 degrees F for 3-1/2 hours or until breast meat registers 160 degrees F on an instant-read thermometer. Let stand, covered with foil, for 20 to 30 minutes before slicing and serving.

How to grill the perfect steak

CHILL OUT Please remove thawed meat from the refrigerator 30 minutes before cooking.

READY, SET, SEAR! Gas or charcoal grill: Sear each side 1 minute over high heat then move to indirect heat or reduce heat to medium. Continue cooking to the times below.

GRILLING TIMES Organized by thickness and temperature makes grilling easy.

GIVE IT A REST Always let steaks rest 5 minutes before slicing.

FILETS MIGNON & CENTER-CUT RIBEYES

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1.5"	5 minutes EACH SIDE	5.5 minutes EACH SIDE	6 minutes EACH SIDE
1.75"	6 minutes EACH SIDE	6.5 minutes EACH SIDE	7 minutes EACH SIDE
2"	7 minutes EACH SIDE	7.5 minutes EACH SIDE	8.5 minutes EACH SIDE

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS **

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1"	7 minutes EACH SIDE	8 minutes EACH SIDE	11 minutes EACH SIDE
1.5"	9 minutes EACH SIDE	10 minutes EACH SIDE	12 minutes EACH SIDE
1.75"	10 minutes EACH SIDE	12 minutes EACH SIDE	13 minutes EACH SIDE
2"	11 minutes EACH SIDE	13 minutes EACH SIDE	14 minutes EACH SIDE

The Best Way to Cook Corn on the Cob for a Crowd? It's Cooler Corn

As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blindsided by the simple genius of this method for cooking loads of corn on the cob (which is still in season, no matter that summer already seems like a sad memory) perfectly.

I was hepped to it while visiting my family . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster.Then my sister,  says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.

Then nothing.

When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours.

Turns out, Cooler Corn is pretty well known among the outdoorsy set (I found a handful of mentions on various camping websites). But for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know

Frequently Asked Questions on THE BIG GREEN EGG

We know from experience that there are some common questions that Big Green Egg owners often ask. We've covered those here to conveniently and quickly provide you with an answer. We know that some EGG® owners will have specific questions that are not covered here and the best solution for getting a response to an individual query is to contact your nearest Big Green Egg dealer. This section also presents the BGE Warranty details for your review.

Frequently Asked Questions

How do I adjust the EGG to reach a given temperature and then maintain it?
One important attribute of the Big Green Egg is its ability to set and accurately maintain a desired temperature. The EGG has a two damper system that facilitates easy heat control. By adjusting both the top and bottom dampers, the heat inside the EGG can attain and hold temperatures ranging from under 200°F to over 750°F This range should accommodate any cooking needs — from low-temperature smoking to high-heat searing. The thermometer installed on the ceramic lid will provide accurate internal readings without opening the lid.

A dual function metal top is included with each EGG. The daisy wheel design contains openings that can be adjusted to allow more or less air to "fine tune" the desired cooking temperature. Opening the entire sliding metal top will achieve high temperatures more quickly.

Already installed on the base of each EGG is a stainless steel draft door, which now has a mesh panel for extra safety. (If you have an older EGG without the mesh, you have the option of purchasing a replacement draft door with the mesh.) It is best to keep the mesh panel fully closed to prevent hot ash or coals from popping out. As with the dual function metal top, you can adjust the draft door opening slightly to "fine tune" the cooking temperature or open the solid door fully to reach higher temperatures faster.

I still cannot get the temperature of my Big Green Egg above 350°F. What could I be doing wrong?
There are two common reasons why the EGG will not reach higher temperatures.

The first is lack of airflow. Make sure that all of the air holes are free of obstructions, including those in the fire grate, the fire box, and the space behind and around the firebox. It is also necessary for the horseshoe shaped opening in the firebox to be aligned with the lower draft door in order to obtain proper air flow. Increasing the amount of air will ensure the EGG reaches higher temperatures.

The second reason you may have trouble attaining higher temperatures is that the lump charcoal is wet or damp. If charcoal is wet, or was wet and has not completely dried, it will be very difficult to reach higher cooking temperatures. Removing the wet charcoal and replacing it with fresh, dry lump coal will remedy this problem.

Am I doing something wrong if I open my EGG and flames come out?
If you've been cooking at temperatures above 300°F, be very careful when opening the lid. First raise the lid an inch or two and pause to "burp" it before raising the lid completely. This will allow the sudden rush of oxygen to burn safely inside the EGG and not as a flashback which could startle you and possibly cause injury.

There is a gap between the dome and base of my EGG and smoke is leaking out. How can I correct this?
Fortunately, a small gap between the base and the dome can be easily fixed. Simply loosen the upper band just enough to move the lid; then press the lid down tightly against the base and retighten the bolt. This should eliminate the gap and resolve smoke leakage.

If this technique does not remedy the problem, there is another option. Sometimes through normal use the two nuts holding the spring to the lower edge of the band can loosen. If these nuts are no longer in a parallel line, tighten them until they are parallel again.

What are the procedures for replacing a worn gasket?
Should the gasket eventually show signs of excessive wear, it can be easily replaced following these simple steps:

• The EGG should be completely cool before attempting to work on the gasket.
• Remove the old gasket with a flat-edged scraper or box cutter.
• Clean the rim of the base and lid with acetone (preferred) or rubbing alcohol and let dry for at least 30 minutes. The surface must be totally clean for the new gasket to adhere.
• The new gasket is self-adhesive but you can use a spray adhesive (Super 77 by 3M) to ensure a good seal. If using the spray adhesive, spray a small amount around the rim of the base and lid. Allow this to set for about 2 minutes to become tacky.
• Remove the backing from the gasket and press firmly down onto the rim. Bend the gasket around the rim as you press down. Do not stretch the gasket; there is ample material for the top and bottom rim of the Big Green Egg.
• Allow the adhesive to cure for 24 hours with the lid closed before using the EGG.
• If the gasket should loosen, glue it back on with Elmer's glue or another household adhesive.

One of the EGG's ceramic pieces has a crack. What should I do?
The fire ring and fire box often develop superficial fissures or small cracks. This is due to normal aging of ceramics and will not affect the cooking results or durability of your EGG. Should the ceramic ever break apart, it can usually still be used for cooking until a repair can be made. Any of our ceramic parts can be easily repaired with the use of a heat resistant epoxy. Look for a high temperature, non-toxic epoxy, available at most home center or hardware stores. Follow the instructions that come with the product. The repaired part should be ready within a few hours.

Mold has grown in my EGG. How can I remove it safely?
Mold is naturally in the air around us virtually all the time. When it settles in a warm, moist environment, such as the interior of the EGG, it can readily grow and spread. When this occurs you will actually see the mold. To eliminate it, just light the EGG and bring the temperature up to 450°F and allow the EGG to "cook" for about 30 minutes. Then close the vents to put out the fire; after it cools down use a wire brush to remove any leftover mold residue. Do not use any chemicals to treat the mold! The ceramics can absorb the chemicals and emit dangerous fumes when the EGG is in use thereafter.

What can I do to keep my wood table free from grease and food stains?
Some EGG owners elect to purchase a Big Green Egg wood table instead of a nest. Available in several sizes, these tables are made of Cypress and they are very light in color in their natural state. Cypress is very rot resistant and will weather naturally to a light grey color. To retain the original color, use a clear protective deck coating on the entire surface of the table. If another darker color is desired instead, stain the wood with any outdoor wood stain. Applying a protective finish to the table will prevent or diminish grease and food stains; the protective finish will keep the table attractive for many years, even with frequent use of the EGG.

What Our Customers Have to Say about the BIG GREEN EGG!

Karen Canada

I was so happy to see you are selling "Green Eggs". I bought my first one about 12 years ago. We were so amazed at the difference in the taste of our food, we went back and bought a large one. I can't imagine cooking on any other grill/smoker. The only thing I haven't done yet is a cake. That is on my list! I would really like to go to one of the festivals they have. Maybe they will come south. Wouldn't that be fun?!

Glad you are happy with your Green Egg! Yes we have a fest coming up. The first weekend of November at Tuck Away Shores Resort in Indiatlantic. You might want to check it out.
Tuck Away Shores

How to Cut Up a Whole Chicken

Cutting Up a Whole Chicken

Save money when you buy a whole chicken and cut it up into pieces.
Buying a whole chicken is cheaper than buying pieces, and the leftover parts are ideal for making backbone of soup stocks. The same cutting method can be used for other fowl like duck or squab.

1. Place the chicken breastbone-side up on a clean, flat cutting surface.

2. Use a standard, sharp kitchen knife to slice off the wing joints. The wings can be set aside and reserved for stock.

3. To remove the breasts, make a shallow incision running along one side of the breastplate.

4. Deepen the incision by slicing into the chicken toward the rib cage. Pull the meat away from the rib cage as you slice down. As you progress further into the bird, slide the knife off of the rib cage repeatedly to ensure that you are removing any meat attached to the rib cage.

5. Your knife will come to a point, just underneath the wishbone, where the wing joint meets the rib cage. The wing joint cartilage is soft enough to slice through easily. Slice completely through the joint, stopping only when your knife reaches the cutting surface. At this point, the breast is almost completely off the bird.

6. Slice through the skin that runs from the tail end of the bird to the point where the leg meets the breast.

7. The breast should come off of the bird with little effort. Pull the breast outwards, away from the bird, being careful not to rip or tear the flesh. You might need to slice through some still-attached skin to remove the breast.

8. Cut through the leg joint until you reach the point where the leg bone meets the body. This joint can be difficult to cut through, so stop cutting when you reach bone. Don't try to cut through the leg bone.

9. Grasp the leg and pull it behind the bird, pressing your fingers into the back of the joint until the joint pops loose. You will feel the bone pop out of the socket. Remove the leg by cutting in and around the joint. Keep cutting until you have freed the leg from the body. Now, turn the bird around and remove the other breast and leg the same way, following steps 3 through 9.

10. The carcass, along with the wings, can be used for making soup stock.

11. You can debone the final cuts of meat further, or cook them whole, depending upon your recipe requirements.

About the Big Green Egg

The Big Green Egg Company was founded by Ed Fisher in Atlanta, Georgia over thirty years ago as he set out to bring a modernized version of the ancient kamado-style cooker to the American culinary marketplace. His product, the Big Green Egg, now created from advanced ceramic materials, is widely acclaimed as the best kamado-style cooker in the world with legions of fans (known as EGGheads) in over twenty-five countries. Ed Fisher has never wavered in his commitment to quality and the pursuit of perfection, and to this day all Big Green Eggs are still sold with a lifetime warranty on key components. Often copied, never matched … there is only one, original Big Green Egg – The Ultimate Cooking Experience!Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. The original American-designed cookers.

Jerky Making Tips

- A Jerky Cannon or Gun is the easiest way to make jerky. Jerky can also be made by cutting and marinating the meat. Place the meat on a Rack & Pan to cook at low heat in your own oven or in a Dehydrator. - When slicing jerky from cuts of meat, always cut the strips with the grain. This allows you to bite into the meat across the grain when eating. - Homemade jerky or sausage must be frozen after two weeks. This is because there are no chemicals or preservatives like you would find in store bought jerky or summer sausage. - A word about Cure and its use: Jerky making or smoking of meats involves cooking at lower temperatures (at or below 160 deg). Cure is a mixture of salt and sodium nitrate. It will reduce the incidence of botulism and other bacteria that can result from low temperature cooking. Cure also enhances the color and flavor of the meat. - We sell Jerky Seasonings that come with a cure packet so there’s nothing else to buy. Easy to follow directions are on the back of each package.

The Big Green Egg

We are now offering the best deals in town on the Big Green Egg!

Preparing Jerky Safely = Cook FIRST…Then DRY

Did you know that the USDA recommends that meat is cooked FIRST before processing in a dehydrator? Yes! It is key to heat the meat to a proper temperature (160˚ for meat and 165˚ for poultry) to kill all bacteria prior to the drying process.  Read below for more details on how to prepare jerky safely.
 
How to Safely Prepare Jerky
COOK FIRST . . . THEN DRY
The KEY to preparing jerky that is safe from bacteria is TEMPERATURE not TIME!
The basic method of preserving food by drying is to remove all moisture.
Using heat (steam or roast) prior to dehydration process is necessary because a dehydrator may not reach temperatures high enough to destroy bacteria.
The meat must reach the temperatures listed below, cooking longer at a lower temperature IS NOT effective or safe! Studies have shown that E. coli can survive drying times of up to 10 hours and temperature of up to 145˚F. It has been concluded by the USDA that home prepared jerky safety concerns are minimized if the meat is precooked to 160˚F PRIOR TO DRYING.
Step 1: Heat (steam or roast) meat to 160˚F and poultry to 165˚F BEFORE the dehydrating process.
Step 2: Place meat into dehydrator. While dehydrating, MAINTAIN a constant temperature of 130˚to 140˚F during the drying process because:
-          The process must be fast enough to dry food before it spoils
-          It must remove enough water that microorganisms are unable to grow
Step 3: Home dried jerky can be safely stored 1 to 2 months. If you have any doubts that you have not  reached the above posted temperatures, store in a refrigerator or freezer. Jerky is best stored in a brown paper bag in the refrigerator. Avoid storing in plastic bags or containers, which may develop condensation, leading to rapid mold growth

How Beef Is Graded

Beef Nutrition

Calorie for calorie, lean beef is one of the most flavorful and efficient ways to meet the daily value for 10 essential nutrients like iron, zinc and B vitamins and beef also provides 20 grams of protein per serving.

Pink pork won't kill you according to the USDA

If you're one of those pork connoisseurs who prefers your chop or tenderloin to be pink in the middle,well-good news: As of Tuesday, the USDA says you're in the clear as far as food-borne illness is concerned.The U.S. Department of Agriculture's Food Safety and Inspection Service has lowered its temperature recommendation for cooking pork to 145 degrees -- down from 160. (This means that pork will be the same standard as beef, veal, and lamb.) Note: it is recommended to let the pork rest for three minutes after removing it from the grill or oven.
Of course, there's a bit of irony in the fact that the USDA is lowering pork's minimum temperature ...
 Professional chefs have been cooking pork this way FOR YEARS! Now home chefs and backyard grillers can finally catch up to the restaurant standard without worry. But the question is: Will they?
The USDA's longstanding 160 degrees recommendation is so ingrained in our minds, it may be difficult for some to adjust to the new temp.

People have been taught this for generations and it's going to take a long time to get this removed ... It will be good for the next generation not to be so fearful so they can enjoy pork in a way they may not have been able to in the past.

Pork producers have been lobbying the USDA for years to lower the recommendation, arguing that improved feed and housing methods -- namely, moving hogs into bird- and rodent-proof buildings -- reduced the risk of pathogens and disease. From the consumer point of view, it's surprising to learn they were successful this time around given all the recent horror stories in the media about how factory farms are harmful to animals, the environment, and most important, the public.

 If there is nothing worse to you than a piece of overcooked, dried out pork,this news about the lower temperature recommendation will surely make you  happy. Bring on the pink pork!

Grilling Guide

 

How to grill the perfect steak

1:    Please remove thawed meat from the refrigerator 30 minutes before cooking.
2:    READY, SET, SEAR!    Gas or charcoal grill: Sear each side 1 minute over high heat then move to       indirect heat or reduce heat to medium. Continue cooking to the times below.
3:   GIVE IT A REST    Always let steaks rest 5 minutes before slicing.

FILETS MIGNON

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1.5"	5 minutes EACH SIDE	5.5 minutes EACH SIDE	6 minutes EACH SIDE
1.75"	6 minutes EACH SIDE	6.5 minutes EACH SIDE	7 minutes EACH SIDE
2"	7 minutes EACH SIDE	7.5 minutes EACH SIDE	8.5 minutes EACH SIDE

STRIP STEAKS, RIBEYE STEAKS & T-BONE/ PORTERHOUSE STEAKS 

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1"	7 minutes EACH SIDE	8 minutes EACH SIDE	11 minutes EACH SIDE
1.5"	9 minutes EACH SIDE	10 minutes EACH SIDE	12 minutes EACH SIDE
1.75"	10 minutes EACH SIDE	12 minutes EACH SIDE	13 minutes EACH SIDE
2"	11 minutes EACH SIDE	13 minutes EACH SIDE	14 minutes EACH SIDE