The official, USDA-approved, hand-on-the-Bible temperature is 145°F (63°C). Then—and this is key—you must let it rest for three whole minutes. Yes, three. It’s a lifetime when you’re hungry.
Why the rest? Think of it as a spa day for your meat. The heat keeps cooking the inside, killing any straggling germs while the juices redistribute. You end up with pink in the middle.
Pink pork is perfectly safe. Say it with me now. Pink pork is safe. It’s a beautiful, juicy blush, not a danger sign. Your grandpa would have fainted, but your taste buds will throw a party.
But What About Ground Pork?
Ah, here’s where things get a little stricter. Ground pork—whether for burgers, meatballs, or tacos—needs to hit a higher temp: 160°F (71°C). No resting time trick here.
Why the difference? Because grinding meat spreads any potential bacteria from the surface throughout the whole batch. It’s like that one friend who always brings chaos to a road trip. You gotta cook the chaos out.
So no pink in your sausage patties. Sorry not sorry. But you’ll still get juicy results if you don’t overcook them into rubber erasers.
