If you've searched for the correct temperature to cook pork, you've probably found conflicting advice. In the UK, the Food Standards Agency (FSA) recommends cooking pork to 70 °C, while many chefs and international food safety organisations recommend lower temperatures for whole cuts.
So why are the recommendations different and which should you follow?
In this guide, we'll explain the science behind each recommendation, why temperatures vary depending on the cut of pork, and why cooking to temperature is the key to perfectly cooked pork.
Quick Temperature Pork Guide
| Cut | Recommended Temps |
| Pork chops, loin & tenderloin |
UK FSA: 70 °C (for 2 mins) USDA: 63 °C + 3 min rest Many chefs: Around 60-63 °C + rest |
| Ground pork & sausages | 70 °C |
| Pork shoulder | 96 - 100 °C |
| Pork belly | 90 - 95 °C |
Why Are There Different Recommendations?
One of the biggest sources of confusion when cooking pork is that different organisations recommend different temperatures.
In the UK, the Food Standards Agency recommends cooking whole cuts of pork to 70 °C (resting two minutes). Whole cuts of pork, such as chops and tenderloin, can retain more moisture and tenderness when cooked to a lower internal temperature. This is why many chefs and the USDA recommend 63 °C, followed by a three-minute rest, for whole muscle cuts.
Although these temperatures appear very different, they're all based on the same principle: the relationship between temperature and time.
Higher temperatures require less time to achieve the same reduction in bacteria, while lower temperatures require the meat to remain at that temperature for longer. That's why resting plays such an important role when cooking at lower temperatures.
The FSA’s Recommendation
The Food Standards Agency (FSA) is the UK body responsible for ensuring food safety throughout the country. They recommend heating pork to 70 °C for two minutes. This temperature ensures that all harmful bacteria are destroyed and the pork is safe to eat.
Understanding the USDA Recommendation
Many people enjoy eating some cuts, like pork tenderloin and chops, cooked medium (the temperature for medium pork is 63 °C). A study by the University of Illinois found that consumers find chops cooked to 63 °C far tastier, juicier, and more tender than those cooked to 71 °C.
Why Did the USDA Lower Its Recommendation?
In 2011, the USDA lowered its recommended cooking temperature for whole cuts of pork from 72 °C to 63 °C, reflecting improvements in farming practices and a better understanding of the relationship between temperature, time and food safety. The guidance also recommends resting the pork for three minutes, during which the internal temperature continues to rise.
While the USDA recommends 63 °C plus a three-minute rest for whole muscle cuts, the FSA continues to recommend 70 °C. Readers should follow the guidance they are most comfortable with and consider individual circumstances, particularly when cooking for vulnerable people.
It's important to note that these recommendations apply to whole muscle cuts only. Ground pork, sausages and rolled joints should always be cooked to a higher temperature because bacteria can be distributed throughout the meat during processing.
Can Pork Be Pink?
Yes. Safely cooked pork can still appear slightly pink. Colour isn't a reliable indicator of doneness because it can vary depending on the cut, cooking method and natural pigments in the meat.
Rather than relying on colour, the best way to tell if pork is cooked is by measuring its internal temperature with a food thermometer.
What Do the Experts Say?
As you've seen, there's no single agreed cooking temperature for whole cuts of pork. Different organisations, scientists and chefs take slightly different approaches.
Food Safety Perspective
Natalie Stanton, Chartered Environmental Health Officer and founder of The Safety Expert, supports the FSA guidance:
"To prevent illness, consumers should follow advice from the FSA. There have been incidences where there's been a link between Hepatitis E and pork products. The only way to reduce the risk of illness from harmful bacteria such as hepatitis E is to thoroughly cook pork and pork products."
This guidance prioritises food safety and is the current recommendation for consumers in the UK.
Food Science Perspective
In The Science of Cooking, medical doctor and food scientist Dr Stuart Farrimond explains how improvements in farming practices have influenced the way many experts view whole cuts of pork:
"Improved feeding practices mean that most experts believe slightly pink, cooked pork is safe to eat."
Dr Farrimond lists 62 °C as the cooked temperature for whole cuts of pork, highlighting how advances in farming and food production have changed recommendations in some countries.
Professional Chef Perspective
In London restaurant Fallow's Michelin-inspired pork chop masterclass, Chef Will Murray removes the pork from the heat at an internal temperature of 54 °C, allowing it to continue cooking as it rests to a final temperature of around 64 °C.
Watch the video here.
Professional Cooking Guidance
Great British Chefs recommend cooking whole cuts of pork to a minimum of 63 °C, stating that while pork is often cooked all the way through, it is becoming increasingly common to serve it slightly pink while remaining moist and juicy.
Why Temperature Matters
Food safety isn't determined by a single temperature. Instead, scientists measure how effectively different combinations of temperature and time reduce harmful bacteria. A higher temperature achieves this more quickly, while a lower temperature can achieve a similar result if the meat remains at that temperature for longer.
This is why recommendations can vary between organisations. The FSA recommends cooking whole cuts of pork to 70 °C, providing a simple guideline that's easy for home cooks to follow. The USDA recommends 63 °C followed by a three-minute rest, recognising that the combination of cooking and resting continues to reduce harmful bacteria while helping retain moisture and tenderness.
Both recommendations are based on the same scientific principle; they simply use different combinations of temperature and time to reach their desired outcome.
Different cuts, different temperatures
Whole Cuts (Chops, Loin & Tenderloin)
- UK FSA: 70 °C
- USDA: 63 °C + 3-minute rest
- Many chefs: Around 60–63 °C + rest
Whole muscle cuts are naturally tender and contain very little connective tissue. Cooking them to a lower temperature helps retain moisture and tenderness.
Ground Pork, Sausages & Rolled Joints
Recommended temperature:
-
70 °C
Unlike whole cuts, bacteria can be distributed throughout minced or rolled pork during processing. That's why these products should always be cooked thoroughly to 70 °C.
Slow-Cooked Cuts (Shoulder, Belly & Ribs)
Recommended temperatures:
- Pork shoulder: 96–100 °C
- Pork belly: 90–95 °C
- Ribs: Around 90–95 °C
These cuts contain large amounts of collagen and connective tissue. While they're technically safe to eat at a much lower temperature, they won't become tender until the collagen has broken down.
How to Measure Pork Correctly
The most reliable way to tell if pork is cooked is by measuring its internal temperature.
Insert the probe into the thickest part of the meat, avoiding any bone, fat or gristle, as these can affect the reading. For larger joints, take readings in more than one place to make sure the entire cut has reached the desired temperature.
Thermapen ONE
Perfect for quick spot checks. Check the temperature before removing the pork from the heat, then again after resting to confirm it has reached your desired temperature.
RFX Wireless Meat Thermometer
Perfect for slow-cooked pork and BBQ. Track the internal temperature throughout the cook and watch it continue to rise during resting using the live graph in the app.
DOT Leave-in Thermometer
Ideal for oven-roasted pork joints. Monitor the temperature throughout the cook on the device and remove the meat once it reaches your chosen pull temperature.
The Best of Both
For the most accurate results, pair an instant-read thermometer with a leave-in thermometer. Use a leave-in thermometer such as the DOT or RFX to monitor the cook from start to finish, then confirm the final temperature with a Thermapen ONE before serving.
Common Myths About Cooking Pork
Myth: Pork must always be white.
Not always. Safely cooked pork can still have a slight pink blush, depending on the cut and cooking method.
Myth: Pink pork is undercooked.
Colour isn't a reliable indicator of doneness. Always use a food thermometer to check the internal temperature.
Myth: Clear juices mean pork is cooked.
The colour of the juices can vary and shouldn't be used to judge doneness. Temperature is a much more reliable indicator.
Myth: Cooking time tells you when pork is done.
Cooking times are only a guide. The thickness of the cut, starting temperature and cooking method all affect how quickly pork cooks. Measuring the internal temperature is the most reliable way to know when it's ready.
FAQs
Why does the FSA recommend 70 °C for pork?
The FSA recommends cooking whole cuts of pork to 70 °C to provide a simple, consistent food safety guideline for home cooks.
Why does the USDA recommend 63 °C for pork?
The USDA recommends cooking whole cuts of pork to 63 °C, followed by a three-minute rest, recognising the relationship between temperature and time.
Can pork still be pink?
Yes. Pork can remain slightly pink even when fully cooked. Internal temperature is a much more reliable indicator than colour.
Why is pork shoulder cooked to 95 °C?
Pork shoulder contains lots of collagen and connective tissue. Cooking it to around 95 °C breaks these down, creating the tender, pull-apart texture needed for dishes like pulled pork.
Why shouldn't I judge pork by colour?
The colour of cooked pork can vary depending on the cut, cooking method and natural pigments in the meat. Measuring the internal temperature is much more accurate.
How should I reheat pork?
Reheat leftover pork until it reaches 75 °C throughout before serving. A Thermapen makes it easy to check that it's piping hot all the way through.
How long should pork rest?
Most whole cuts of pork benefit from resting for 5–10 minutes before carving. Larger joints may need 15–20 minutes, allowing the juices to redistribute and carryover cooking to finish.
Key Takeaways
- Different organisations recommend different temperatures for whole cuts of pork.
- The difference comes down to the relationship between temperature and time.
- Ground pork and slow-cooked cuts require different cooking temperatures to whole muscle cuts.
- Colour isn't a reliable indicator of whether pork is cooked; always use a food thermometer.
- Cook to temperature for consistently juicy, perfectly cooked pork.
Whether you follow the FSA guidance, the USDA recommendation or a professional chef's approach, measuring the internal temperature is the most reliable way to cook pork consistently and with confidence.
