The food service industry revolves around quality, service, portion costs and thin profit margins. Food costs represent a substantial contribution of your input costs. Cooked yields or saleable weights of roasted meat are manageable variables that should not be overlooked. High heat roasting can have a very profound effect on your bottom line and may be costing more than you thought. Roasting yield tests confirm that “lower and slower” roasting will result in higher cooked yields, lower shrink and juicier pork roasts that will impact your bottom line.
At one time, PORK was served only well done. This was to ensure the meat was safe to eat and to melt out the fat. Today’s Pork has changed.
FACT: Today’s Pork is lower in fat and cholesterol than ever before. This is due to improved breeding and feeding practices, a revised grading system which encourages the production of leaner meat, and better trimming of external fat by the meat packer.
FACT: Trichinosis is virtually nonexistent in Canada due to improved production methods. In Canada, there has not been a case of trichinosis related to Pork in decades. According to Agriculture Canada, trichinosis is destroyed in any meat if cooked to an internal temperature of 137˚F (58˚C), well below the recommended 160˚F (70˚C) for a medium doneness.
FACT: As a result of these positive changes and improvements, Today’s Pork should be cooked to medium doneness. This will ensure the most profitable, tender and delicious Pork that your customers expect.
FACT: Outdated commercial cooking methods that utilize the hotter/ faster philosophy with oven temperatures as high as 400˚F (204˚C) and internal meat temperatures as high as 180˚F (82˚C), will result in dried out, tough finished products with the lowest yield and the highest possible portion costs.
FACT: The message is medium. Remember leaner Pork means higher yields. In an industry that revolves around portion costs and thin profit
margins, Today’s Pork Performs.
TENDERNESS IS NOT THE ONLY GOAL OF ROASTING PORK:
|Proper roasting will develop a superior flavour and a desirable
|Roasting will produce pan drippings that can be used for
flavourful stocks and sauces.
|Low-heat roasting can prevent excessive shrinkage and
nutrient loss that directly affect the quality of the finished
product, its holding characteristics, and your profit potential.
|Testing for doneness, placement of the meat thermometer
or probe must be in the centre of the roast, not touching fat,
bone or stuffing. Quick read thermometers offer an instant
| All types of ovens — conventional, convection, cook/hold
and steam cook combination units — have specific cooking
instructions and characteristics.
|Calibration of oven controls are not always accurate;
temperatures should be regularly tested with thermometers
placed inside the oven. The oven should also be tested for
|Size specifications of roasts vary — larger roasts cook and
shrink differently than smaller roasts. Exterior fat covering
and bone content can also affect cooking time and yield.
|Shrink, yield and cooking time can be affected by the number
and placement of roasts per oven. Roasts that are close or
touching one another will restrict the circulation of air and
heat, causing uneven roasting.
|The Internal temperature of roasts will continue to rise 20-30
minutes after being removed from the oven. The internal
temperature of a roast cooked at higher temperatures will rise
higher than that of a roast cooked at lower temperatures.
During this time, internal juices set and the roast will become
easier to carve.
|The “pull” temperature for Pork is 155˚F (67˚C) to 160˚F (70˚C).
The final serving temperature will increase
during the standing period.
|Storage temperatures — raw pork should not be stored at
temperatures higher than 40˚F (4˚C) in order to keep bacteria levels in
the “safe” zone.