Why Pork Now?
Ease Of Preparation
Foodservice professionals are finding that pork is more convenient than ever. It can be quickly cooked to its tender, juicy best – medium-rare at an internal temperature of 145°F. And because the USDA now recommends home cooks should also cook pork to 145°F with a three minute rest, it offers the perfect opportunity to educate staff on proper pork cooking temperatures. Encourage them to tell consumers with confidence that pork orders will be cooked medium-rare – because now more than ever, your patrons will enjoy the taste of juicy, flavorful pink pork.
Health And Nutrition
Pork is nutrient-dense – packed with many of the proteins, minerals and vitamins required for a healthy, balanced diet. It’s an “excellent” source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein, and a “good” source of zinc and potassium.
New and portion-controlled cuts make pork a smart choice for foodservice menus. The wide array of fresh pork cuts and pork products are perfect for any daypart, cooking method or cuisine – so it’s easy to add variety while keeping costs down and profits high.
Pork is an excellent value. Portion-controlled cuts – including popular boneless cuts – offer profit opportunities for a variety of meal occasions, including appetizers, mini meals and entrées. And because pork is available in so many ready-to-handle forms, including pre-cooked, portion-controlled and prepared entrées, it is a convenient, labor-saving, center-of-plate option.
The Case For Pork
- Pork has been the fastest-growing protein in foodservice since 2011
- America’s pig farmers work hard to deliver pork’s strong social responsibility
- Restaurants are adding Pork to the menu for its flavor and versatility