Life Eating pork with slightly center pink question - Page 5

thecoffeeguy · 05-10-2018, 01:10 PM

Hey Folks.

Thought i would ask a hopefully, simple question since on cooking pork properly that i know very little about.

I was at a business lunch on Tuesday and we went to a Japanese place that served pork Tonkatsu (in fact, they had three items on the menu: 2 pork items, one sashimi bowl).

Long story short, as i was eating the Tonkatsu pork cutlet, i noticed it was a little pink in the middle. Full stop! I panicked because mom always said, cook your pork all the way through to kill any trichinosis. Scared the crud out of me and i stopped eating.

I did some research and it sounds like that it is ok to eat pork that has NOT been cooked all the way through and even with a pink center. This is due to the fact that trichinosis has pretty much been eradicated in the US when they changed how pigs are raised (feed grain/grass...no more meat scraps.) I read one article that said that in 2015 there were 50 reported cases of trichinosis, but the majority were from wild game (bear, boar etc.)

All that being said, have to admit, makes me a little nervous and the thought of getting trichinosis scares the dickens out of me.

For those that have more knowledge on the subject, this something i should be concerned about? I doublt it, but thought i'd ask other CP'ers.

cooper barrett · 05-11-2018, 11:30 AM

Trichinosis was bred out of pork by standardizing the breed for production farming.
You have a minimal chance to contract it by eating undercooked ground pork but chances are it was caused by an outside source not the meat itself.

I eat pork tenderloin smoked on the Med. rare side and prime cuts at Medium.

underEJ · 05-11-2018, 01:58 PM

I had pork tenderloin that was very pink at Tannin Wine Bar a couple of years ago and it was one of the best meals I have had. I didn't know how good pork was judging from mom's leathery pork chops all those years, so I rarely order it. Now I know, such a fine texture, right up there with a perfect filet mignon. (I know, I know, girly steak, whatever, I'm a girl.)

JoeyChuckles · 05-11-2018, 02:20 PM

thecoffeeguy Last post: Yesterday, 02:29 PM

Uh oh.......

thecoffeeguy · 05-11-2018, 02:25 PM

Quote:

Originally Posted by JoeyChuckles

thecoffeeguy Last post: Yesterday, 02:29 PM

Uh oh.......

Stewie · 05-11-2018, 03:19 PM

Trichinosis is virtually gone in the US. There are only a handful of cases each year and they're mostly occupational infections rather than consumption.

The same goes for rabies. The number of humans getting rabies in the US is about 1 per year for the past several years. Once again, it's an occupational infection. Knowingly handling rabid animals (mostly bats) by researchers.

eDave · 05-11-2018, 03:22 PM

I just overcooked some pork the other day. Had to make spaghetti out of it.

I'm now remembering growing up on pork shoulders.

JakeLV · 05-11-2018, 05:11 PM

https://www.pork.org/cooking/pork-temperature/

You're fine dude. Unless you died. In which case, RIP.

**Rain Man** · 05-11-2018, 05:24 PM

Quote:

Originally Posted by RealSNR

There's nothing worse than a tough, dry pork chop.

Personally, I cook my chops to about medium-well. There's just a faint hint of pink when they're done, but man they're good

I just had dinner with someone the other night who ordered a prime rib to be well done. I don't think prime rib works like that.

MTG#10 · 05-11-2018, 07:04 PM

Quote:

Originally Posted by Rain Man

I just had dinner with someone the other night who ordered a prime rib to be well done. I don't think prime rib works like that.

I'm just going to assume that you have already decided to never speak to this person again.

**Rain Man** · 05-11-2018, 07:10 PM

Quote:

Originally Posted by MTG#10

I'm just going to assume that you have already decided to never speak to this person again.

Oh, of course.

Hoover · 05-11-2018, 07:11 PM

This:

cooper barrett · 05-12-2018, 05:45 AM

Quote:

Originally Posted by underEJ

I had pork tenderloin that was very pink at Tannin Wine Bar a couple of years ago and it was one of the best meals I have had. I didn't know how good pork was judging from mom's leathery pork chops all those years, so I rarely order it. Now I know, such a fine texture, right up there with a perfect filet mignon. (I know, I know, girly steak, whatever, I'm a girl.)

I am a big fan of pork tenderloin (not the loin cut) and if you want a treat find Duroc (Sams?) or heirloom pork TL (organic of course) and smoke or Sous Vide.

**ptlyon** · 05-12-2018, 09:03 AM

Quote:

Originally Posted by Rain Man

Oh, of course.

I also hope that you kicked his Lilly ass

Why Not? · 05-12-2018, 02:09 PM

Quote:

Originally Posted by MTG#10

I'm just going to assume that you have already decided to never speak to this person again.

Yeah, that's a friendship deal breaker.

cooper barrett · 05-15-2018, 02:15 PM

Quote:

Originally Posted by Rain Man

I just had dinner with someone the other night who ordered a prime rib to be well done. I don't think prime rib works like that.

You had dinner with Trump? I hear he orders his beef well done.

Restaurants put prime rib on a cook top (grill or griddle) to cook (burn) them to order.

05-10-2018, 01:10 PM
thecoffeeguy That Rascally wabbit! Join Date: Aug 2009 Casino cash: $10001564	Eating pork with slightly center pink question Hey Folks. Thought i would ask a hopefully, simple question since on cooking pork properly that i know very little about. I was at a business lunch on Tuesday and we went to a Japanese place that served pork Tonkatsu (in fact, they had three items on the menu: 2 pork items, one sashimi bowl). Long story short, as i was eating the Tonkatsu pork cutlet, i noticed it was a little pink in the middle. Full stop! I panicked because mom always said, cook your pork all the way through to kill any trichinosis. Scared the crud out of me and i stopped eating. I did some research and it sounds like that it is ok to eat pork that has NOT been cooked all the way through and even with a pink center. This is due to the fact that trichinosis has pretty much been eradicated in the US when they changed how pigs are raised (feed grain/grass...no more meat scraps.) I read one article that said that in 2015 there were 50 reported cases of trichinosis, but the majority were from wild game (bear, boar etc.) All that being said, have to admit, makes me a little nervous and the thought of getting trichinosis scares the dickens out of me. For those that have more knowledge on the subject, this something i should be concerned about? I doublt it, but thought i'd ask other CP'ers.
Posts: 1,565

05-11-2018, 11:30 AM	#61
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	Trichinosis was bred out of pork by standardizing the breed for production farming. You have a minimal chance to contract it by eating undercooked ground pork but chances are it was caused by an outside source not the meat itself. I eat pork tenderloin smoked on the Med. rare side and prime cuts at Medium. __________________
Posts: 13,669

05-11-2018, 01:58 PM	#62
underEJ Veteran Join Date: Oct 2006 Location: Los Angeles Casino cash: $6953141	I had pork tenderloin that was very pink at Tannin Wine Bar a couple of years ago and it was one of the best meals I have had. I didn't know how good pork was judging from mom's leathery pork chops all those years, so I rarely order it. Now I know, such a fine texture, right up there with a perfect filet mignon. (I know, I know, girly steak, whatever, I'm a girl.)
Posts: 1,229

05-11-2018, 02:20 PM	#63
JoeyChuckles Bring It Home Join Date: Jun 2010 Location: North Haverbrook Casino cash: $10007012	thecoffeeguy Last post: Yesterday, 02:29 PM Uh oh.......
Posts: 4,322

05-11-2018, 03:19 PM	#65
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $1939901	Trichinosis is virtually gone in the US. There are only a handful of cases each year and they're mostly occupational infections rather than consumption. The same goes for rabies. The number of humans getting rabies in the US is about 1 per year for the past several years. Once again, it's an occupational infection. Knowingly handling rabid animals (mostly bats) by researchers.
Posts: 13,600

05-11-2018, 03:22 PM	#66
eDave Banned Join Date: Jan 2013 Casino cash: $9998560	I just overcooked some pork the other day. Had to make spaghetti out of it. I'm now remembering growing up on pork shoulders.
Posts: 53,803

05-11-2018, 05:11 PM	#67
JakeLV Veteran Join Date: Nov 2013 Casino cash: $9976352	https://www.pork.org/cooking/pork-temperature/ You're fine dude. Unless you died. In which case, RIP.
Posts: 1,163

05-11-2018, 07:11 PM	#71
Hoover Rufus Dawes Jr. Join Date: Aug 2000 Casino cash: $1688179	This:
Posts: 17,343