I just cooked my first 1.5" thick pork steak (from a boston butt roast) and it was like prime rib.
>>22257513nope, cook it properly
>>22257544Medium rare is cooked properly.
>>22257555nope, extra well done until all the bodily fluids are gone
>>22257557You cook pork like a boomer lmao
>>22257555Enjoy your worms
>>22257560Not a concern with store bought pork.
>>22257565In the USA I don't trust the inspectors / agencies. I love pork and it always get thoroughly cooked.
I don't know where this meme that you should eat meat half-raw came from.It doesn't taste any different it's just bloody/watery with this sickening gel-like texture.
>>22257513Not fucking around with half raw meat
>>22257555That's beef
raw pork texture is nor great imo. It's like for chicken, even if you the premium ultra clean safe quality, once you start to chew it you wish it was cooked instead.
>>22257513Loin and tenderloin I like medium.
>>22257664It's also pork.
>>22257637Medium rare is not half-raw.
>>22257557>>22257560>>22257583Are you from 100 years ago?
>>22257683Yeah it's 3/4 raw.
>>22257565With all the funding cuts the FDA has had I would have a lot of concern.
>>22257689Wrong, it's 3/4 cooked
>>22257703That's medium well.
>>22257689It's not raw at all. You don't know the difference between the words raw and rare.
>>22257513Even as a German who has no problems with raw pork aka mett i would cook it more so it may be slightly pink. >>22257672What's your opinion on veal when it comes to that? I mean most white meats are pretty similar.
>>22257513nope.pork is cooked until the juices run clear.
>>22257583>In the USA I don't trust the inspectorsShit i forgot were a third world country now.
>listen to the soyence goys you need to cook it until it's charcoal, you need to destroy it, or you'll get wormzzzzzzzz
>>22257513I used to eat it but pork are the most unethically farmed animals. Beef is the most ethical meat.
I like my chicken a little rare :3
>>22257513Gimmie
>>22257806It's called 6d chess, libtard
>>22257702This. While the trichonosis problem was pretty much eliminated entirely thanks to inspections of farms, slaughterhouses, and meat-packing plants, the budget cuts seriously worry me.
>>22257806>>22257874FDA violations are way down the last 2 years.
>>222578686 dementa chess
>>22257868Do you think the FDA just goes to every packing plant and personally inspects the meat or something
>>22257875FDA inspection is way down in the last two years. Can't have violations when no one's looking.
>>22257560Imagine holding such an objectively wrong opinion that you have to threaten people with myths to defend it.
>>22257875To be fair, FDA inspections are way down in the last two year, this is specially true for large producers.
>>22257894>>22257913And yet the number of violations and outbreaks has dropped, thus proving the inspections were onerous and unnecessary
>FDA inspections are way down in the last two year>>22257916>And yet the number of violations and outbreaks has dropped> thus proving the inspections were onerous and unnecessaryWhat sort of twisted logic is this?
>>22257916 FDA foreign food facility inspections dropped by 17% in fiscal year 2025 (down to 1,140 sites) and are down nearly 35% overall since 2019.And yet While formal recorded violations and inspection rates have dropped due to reduced field presence, food and beverage recalls reached a nine-year high in 2025, with the FDA issuing 571 recalls—a 15.4% increase over 2024
Pork kind of sucks unless it's cooked to shreds
>>22257916A shame the FDA was not eliminated, the number of violations would go to zero and we'd prove there's no such thing as food violations in the glorious American land.
>>22257702>>22257875>>22257880The fact that you guys keep talking FDA and not USDA tells me that you know very little about government inspection of meat processing facilities. I'll give you that you have a vague idea that a gman goes into the building and looks at stuff, that's about as much as any of you know.
>>22257513
>>22257995When I exported meat to the US, it was the FDA that did the inspections.
>>22257932>food and beverage recalls reached a nine-year high in 2025,Sounds like they're doing their job better than ever, then? Or are both declining FDA actions and increasing FDA actions evidence of bad?
>>22258001Interesting. Internet says you're full of shit, and I already know what agency is in the plants at the actual individual processing level. I'm not saying the FDA has nothing to do with food/meat, but far and away it's the USDA doing inspections and working in processing plants on a daily basis.
>>22257513That's not what 145 degree pork looks like. That is 130 rested.
>>22258160>Ignore real things happened>Look, Google's AI said it's soYou should also try asking Google if Israel is your greatest ally, kek.
>>22257560Show me the trich in the US domestic pork supply?
>>22258631I can show you the ractopamine
>>22258011Next time take this administrations cock out of your mouth and just say you were wrong
>>22257560Hello saar, thats why we not want indian poo in ours food productions chain.
>>22257557Yep, this is how you do it. Wet meat isn't cooked properly.
God I miss her.
>>22257731>What's your opinion on veal when it comes to thatdunno, I barely eat veal I never had undercooked one. But I primarily make steaws with it so it's a lot of fat and hard bits, those parts are probably vile to eat raw
>>22257565>Not a concern with store bought pork.hahahahahahahahahahahhahah... you for reals bro? who told you this?
>>22259087I also use veal mostly for ragouts. Had it as steaks but wasn't to keen about it. Veal is also so tender that you can eat it even well done.
>>22257688pigs are omnivores. time won't change that.
>>22257544>>22257557>>22257560>>22257664>>22259670>>22257583>>22257702>>22259090>>22257513Good morning saars
>>22258687But is that relevant to cooking temperature? Or worms?
>>22261128It's relevant to "should I eat this"
>>22261129Go fuck a goat or explode or whatever it is you weirdos do nowadays then.
>>22257513Nah.
>>22257513Why use steak terminology when talking about pork. They aint the same thing.
>HOW CAN HE COOK MEAT THAT SLAPS!?
Pork is only good if it's blackend, shredded, fried, or roasted. What's this pussy fucking rare steak shit? Ohh I love my soft meat, ooh I don't want to smother it in salt and sugar. I have such a mature palette. Get real.
>>22265489Shredded pork is a lot softer and easier to eat than pork steak at any doneness, though.
>>22265504Yeah but it's smothered in salt and sugar, keep up.
>>22265505But anon's point was making fun of the pork steak because it's soft when one of the ways he said he likes pork is way softer. You keep up, dipshit. Apologize to me immediately.
>>22258417>real things happenedHe wasn't there to see the "real thing that happened." So your evidence is just "some guy anonymously saying shit on the internet" which is infinitely dumber to trust than Google.Granted, you are right this time. FDA and USDA both conduct inspections. They have different jurisdictions and their inspections operate completely differently.
>>22265489Wrong in every last delusional detail, stlaker. The finest pork products are cured pork and sausages. There is no finer cured meat than cured pork. There is no finer sausage meat than pork sausage. Cope and sneed.
