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Photography

POS Elements Available

TAILGATING SALES TOOLS

Meat Case Sign(11” x 10”)

Meat Case Sign (11” x 10”)

Back of Ribs Sign

Back of Pulled Pork Sign

Back of Pork Chops Sign

All digital items are available for download to use in your ad circulars. To order POS, contact Anne Rehnstrom at (515) 223-2622 or arehnstrom@pork.org.

© 2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.

St. Louis-Style Ribs Back Ribs Boneless Ribeye Chop Pulled Pork

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Porterhouse Chop

#PorkTailgating

HOUSEPORTER

CHOP

Shelf Talker (5” x 10.5”)

For recipe ideas, visit: PorkBeInspired.com © 2014 National Pork Board, Des Moines, IA USA. This message

funded by America’s Pork Producers and the Pork Checkoff.

(OPTIONAL) Add your favorite barbeque sauce to ribs during the last 30 minutes of cooking.

Rub pork ribs with a dry or moist rub at least 2 hours before grilling.

Cook ribs using indirect heat on either a gas or charcoal grill. Place ribs away from burners or coals and close grill lid.

A slab of ribs will generally cook in 1 1/2 – 2 hours on the grill. Ribs should wiggle freely when done.

1

2

3 411/2 -2 hrs

TAKE A PICTURE

with your

phone to

refer back

to later!

GRILLED RIBS

TIPS FORgreat

Pull, slice or chop to serve.

Combine seasonings in small bowl and rub evenly over roast. Place meat in 6-quart slow cooker. Add water.

Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Transfer pork to large cutting board or platter; let rest for 10-15 minutes.

1

2

3 4TAKE A PICTURE

with your

phone to

refer back

to later!

slowCOOKED MEAL

EFFORTLESS

LOW 6-8 hrs

HIGH 4-5 hrs

For recipe ideas, visit: PorkBeInspired.com © 2014 National Pork Board, Des Moines, IA USA. This message

funded by America’s Pork Producers and the Pork Checkoff.

For recipe ideas, visit:PorkBeInspired.com

© 2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.

120100140160180200

220

806040200

°F

*Color should not be used as an indicator of doneness. Consumers should use a meat thermometer to ensure the USDA recommended end point temperature has been reached, followed by a 3-minute rest.

150°F - 160°F MediumWarm, Slightly Pink Center

107 View from Chuck End

103 View from Chuck End

Shown above are chops from loins that were typical in color, pH (5.6–5.8), and exudativeness cooked from the thawed state to four safe endpoint time/temperature combinations (FDA Food Code). Chops cooked to the lower endpoint temperatures will be slightly pink but will be more juicy, tender, and fla-vorful than chops cooked to 77°C or higher. Chops enhanced with a phosphate-salt solution had similar cooked colors of non-enhanced chops.

Chops can vary in internal cooked color depending on pork quality, pigment color, and other factors. These chops show the color range in the chop interior, PSE chops (pH 5.3) are less pink and DFD chops (pH 6.6) are darker pink than normal chops, when cooked to a medium degree of doneness (71°C).

Take the guesswork out of grilling.

S. A. Hawthorne, R. Lien, M. C. Hunt, and D. H. Kropf, Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, Kansas 66506

Published by K-State Research and Extension and the National Pork Board, Des Moines, IA. This message partially funded by America’s Pork Checkoff program.

Raw Loin Quality TraitsPale, Soft, and Exudative (PSE)

Raw Loin Quality TraitsDark, Firm, and Dry (DFD)

Pork Chop Cooked Color Guide

71°C (160°F), 1 second 71°C (160°F), 1 second

63°C (145°F), 3 minutes 66°C (150°F), 1 minute

71°C (160°F), 1 second 77°C (170°F), 1 second

pork

tabs_u5.indd 146 1/22/2010 7:57:05 AM

170°F + Well-DoneHot, Firm and Dry

107 View from Chuck End

103 View from Chuck End

Shown above are chops from loins that were typical in color, pH (5.6–5.8), and exudativeness cooked from the thawed state to four safe endpoint time/temperature combinations (FDA Food Code). Chops cooked to the lower endpoint temperatures will be slightly pink but will be more juicy, tender, and fla-vorful than chops cooked to 77°C or higher. Chops enhanced with a phosphate-salt solution had similar cooked colors of non-enhanced chops.

Chops can vary in internal cooked color depending on pork quality, pigment color, and other factors. These chops show the color range in the chop interior, PSE chops (pH 5.3) are less pink and DFD chops (pH 6.6) are darker pink than normal chops, when cooked to a medium degree of doneness (71°C).

Take the guesswork out of grilling.

S. A. Hawthorne, R. Lien, M. C. Hunt, and D. H. Kropf, Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, Kansas 66506

Published by K-State Research and Extension and the National Pork Board, Des Moines, IA. This message partially funded by America’s Pork Checkoff program.

Raw Loin Quality TraitsPale, Soft, and Exudative (PSE)

Raw Loin Quality TraitsDark, Firm, and Dry (DFD)

Pork Chop Cooked Color Guide

71°C (160°F), 1 second 71°C (160°F), 1 second

63°C (145°F), 3 minutes 66°C (150°F), 1 minute

71°C (160°F), 1 second 77°C (170°F), 1 second

pork

tabs_u5.indd 146 1/22/2010 7:57:05 AM

145°F Medium RareWarm, Pink Center

107 View from Chuck End

103 View from Chuck End

Shown above are chops from loins that were typical in color, pH (5.6–5.8), and exudativeness cooked from the thawed state to four safe endpoint time/temperature combinations (FDA Food Code). Chops cooked to the lower endpoint temperatures will be slightly pink but will be more juicy, tender, and fla-vorful than chops cooked to 77°C or higher. Chops enhanced with a phosphate-salt solution had similar cooked colors of non-enhanced chops.

Chops can vary in internal cooked color depending on pork quality, pigment color, and other factors. These chops show the color range in the chop interior, PSE chops (pH 5.3) are less pink and DFD chops (pH 6.6) are darker pink than normal chops, when cooked to a medium degree of doneness (71°C).

Take the guesswork out of grilling.

S. A. Hawthorne, R. Lien, M. C. Hunt, and D. H. Kropf, Department of Animal Sciences and Industry, Kansas State University, Weber Hall, Manhattan, Kansas 66506

Published by K-State Research and Extension and the National Pork Board, Des Moines, IA. This message partially funded by America’s Pork Checkoff program.

Raw Loin Quality TraitsPale, Soft, and Exudative (PSE)

Raw Loin Quality TraitsDark, Firm, and Dry (DFD)

Pork Chop Cooked Color Guide

71°C (160°F), 1 second 71°C (160°F), 1 second

63°C (145°F), 3 minutes 66°C (150°F), 1 minute

71°C (160°F), 1 second 77°C (170°F), 1 second

pork

tabs_u5.indd 146 1/22/2010 7:57:05 AM

USDA Cooking Temperatures

GRILL it like a Steak!

For perfectly cooked PORK, use a meat thermometer.

Cooking PORK to 145°F, followed by a 3-minute rest time,

ensures you’ll enjoy delicious results. Use a meat thermometer for perfectly

pink results every time.

™

*

Meat Case Sign, Shelf Talkers and Banner Ads available for:

• St. Louis-Style

• Back Ribs

• Boneless Ribeye Chop

• Porterhouse Chop

• Pulled Pork