Haverhill Beef Co. - Butcher Shop and Deli Shop - Haverhill, Massachusetts

Marinated Sirloin Tips - Homemade Sausage - Marinated Chicken
 


Navigational Arrow to Haverhill Beef Main PageMain Page
Navigational Arrow to Haverhill Beef About Us PageAbout Us
Navigational Arrow to Haverhill Beef - Beef PageBeef
Navigational Arrow to Haverhill Beef - Pork PagePork
Navigational Arrow to Haverhill Beef - Poultry PagePoultry
Navigational Arrow to Haverhill Beef - Lamb and Veal PageLamb & Veal
Navigational Arrow to Haverhill Beef Deli PageDeli
Navigational Arrow to Haverhill Beef Deli Platters PageDeli Platters
Navigational Arrow to Haverhill Beef Freezer Packages PageMeat Packages
Navigational Arrow to Haverhill Beef Ready-to-Cook Foods PageReady-to-Cook Foods
Navigational Arrow to Haverhill Beef Cooking Instructions PageCooking Instructions
Navigational Arrow to Haverhill Beef Recipe PageRecipes
Navigational Arrow to Haverhill Beef Holiday Suggestions PageHoliday Suggestions
Navigational Arrow to Haverhill Beef Coupon PageIn-Store Coupons
Navigational Arrow to Haverhill Beef Map To Us PageMap To Our Store
Navigational Arrow to Haverhill Beef Tell A Friend PageTell A Friend
Navigational Arrow to Haverhill Beef Newsletter Sign-up PageNewsletter Sign-up
Navigational Arrow to Haverhill Beef Contact Us PageContact Us

Navigational Arrow to Haverhill Beef This Week's Specials PageThis Week's Specials

ORDER FORMS:
Navigational Arrow to Haverhill Beef Order PageRegular Retail
Navigational Arrow to Haverhill Beef Freezer Packages Order PageMeat Packages
Navigational Arrow to Haverhill Beef Deli Platters Order PageDeli Platters

Receive our FREE
Weekly Newsletter

Pork Cooking Times

USDA  

** Pork Cooking Times °F **

United States Department of Agriculture - Food Safety and Inspection Service
  FSIS

PORK PREPARATION

Safe Cooking
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Whole muscle meats such as chops and roasts should be cooked to 160 °F.

For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork.

FRESH PORK: Safe Cooking Chart
Internal temperature of safely cooked pork should reach 160 °F
when measured with a meat thermometer.

Fresh Pork: Safe Cooking Chart
Cut Thickness or Weight Cooking Time

ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160°.

Loin Roast, Bone-in or Boneless 2 to 5 pounds 20-30 minutes per pound
Crown Roast 4 to 6 pounds 20-30 minutes per pound
Leg, (Fresh Ham) Whole, Bone-in 12 to 16 pounds 22-26 minutes per pound
Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 minutes per pound
Boston Butt 3 to 6 pounds 45 minutes per pound
Tenderloin (Roast at 425-450 °F) ½ to 1½ pounds 20 to 30 minutes total
Ribs (Back, Country-style or Spareribs) 2 to 4 pounds 1½ to 2 hours (or until fork tender)

BROILING 4 inches from heat or GRILLING

Loin Chops, Bone-in or Boneless ¾-inch or 1½ inches 6-8 minutes or 12-16 minutes
Tenderloin ½ to 1½ pounds 15 to 25 minutes
Ribs (indirect heat), all types 2 to 4 pounds 1½ to 2 hours
Ground Pork Patties (direct heat) ½ inch 8 to 10 minutes

IN SKILLET ON STOVE

Loin Chops or Cutlets ¼-inch or ¾-inch 3-4 minutes or 7-8 minutes
Tenderloin Medallions ¼ to ½-inch 4 to 8 minutes
Ground Pork Patties ½ inch 8 to 10 minutes

BRAISING: Cover and simmer with a liquid.

Chops, Cutlets, Cubes, Medallions ¼ to 1-inch 10 to 25 minutes
Boston Butt, Boneless 3 to 6 pounds 2 to 2½ hours
Ribs, all types 2 to 4 pounds 1½ to 2 hours

STEWING: Cover pan; simmer, covered with liquid.

Ribs, all types 2 to 4 pounds 2 to 2½ hours, or until tender
Cubes 1-inch 45 to 60 minutes

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.

Microwave Directions:

  • When microwaving unequal size pieces of pork, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center, and cook on medium-high or medium power.
  • Place a roast in an oven cooking bag or in a covered pot.
  • Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.
  • Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.

USDA Food Safety and Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: May 16, 2008

http://www.fsis.usda.gov/Fact_Sheets/Pork_From_Farm_to_Table/index.asp

Copyright © 2010.
Haverhill Beef Co.
Haverhill, Massachusetts 01830

top ]

Legal Notice  I  Privacy Policy  I  Site Map