Pork is the
world's most widely eaten meat. It is a source
of protein, iron, zinc and B-vitamins. Numerous
pork cuts today are equivalent in fat content
and calories to lean poultry cuts.
Fridge time: 3 to 5
days; if vacuum-packed, storage time can be
greatly extended (see instructions on package
for guidance).
Freezer time: up to
six months.
Choose pork cuts with a pink
color.
Cuts, steaks and roasts should be firm
to the
touch.
Defrosting may not be
required for some cuts, but if cooking from a
frozen state, make sure to allow for additional
cooking time. (Use a Thermometer
for safety.)
Do not defrost at room temperature.
Defrost in the refrigerator, to prevent
bacterial growth.
Place package on a tray to catch any
drippings.
Pork can defrost and/or cook
in the microwave.
Cook cuts
ahead of time, slice into convenient shapes and
freeze to be reheated in the microwave later in
the week.
Pork is best when cooked
to medium doneness - 160°F. on a meat
thermometer. Correctly cooked pork is juicy and
tender.
There are two basic methods
for cooking meats: dry heat and moist heat.
Generally, dry-heat methods are best applied to
naturally tender cuts of meat. Moist-heat
methods tenderize less-tender
cuts.
Note: Pregnant
women, children, elderly and immuno-compromised
individuals can be at an increased risk of
developing foodborne illnesses that can have
dire consequences. Additional care should be
taken for safe
handling.
