The Meat Blog
Pork articles
Chops, roasts, ribs and BBQ cuts, from the shoulder to the ham, plus how to plan a hog cut sheet.
Doneness & Food SafetySafe Meat Cooking Temperatures Chart (USDA)USDA safe internal temperatures for beef, pork, lamb, venison, poultry and sausage, with whole cuts vs. ground meat explained. Printable chart.Nov 4, 2026 · 5 min read · Beef & Veal, Pork
Cooking & RecipesHot Dog Styles: 12 Regional Toppings GuideTwelve regional hot dog styles, from Carolina slaw dogs and Chicago dogs to Sonoran and Seattle, how to cook hot dogs, and USDA hot dog safety tips.Nov 4, 2026 · 6 min read · Pork, Beef & Veal
Cut Guides & ChartsPork Cuts Guide: Primals, Chops, Roasts & HamEvery pork cut from shoulder to ham: where it comes from, how to cook it, USDA safe temps, hog yield, and what to put on your pork cut sheet.Nov 4, 2026 · 9 min read · Pork
Cut Guides & ChartsBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut SheetBoston butt, picnic, spareribs, baby backs and belly for barbecue: cook temps, hog yields and what to put on your hog cut sheet in eastern NC.Nov 4, 2026 · 6 min read · Pork
Doneness & Food SafetySausage Doneness: Safe Temps for Every KindFresh pork and beef sausage is done at 160°F, chicken and turkey at 165°F. How to temp a link, keep casings from splitting, and store sausage.Nov 4, 2026 · 5 min read · Pork, Poultry
Sauces & MarinadesHow Long to Marinate Meat: Times by CutHow long to marinate beef, pork, lamb, chicken, venison and seafood, what over-marinating does, USDA refrigerator limits, and when used marinade is safe.Nov 4, 2026 · 7 min read · Beef & Veal, PorkAt the plant
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