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Pork

Pink Pork is A-OK!

According to this statement from the USDA, Americans have a tendency to overcook their pork. Safe doesn’t have to mean dry and flavorless! In 2011, the USDA lowered their safety guidelines to an internal temperature of 145°F. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.” […]

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CMA Ribs at Bomber’s BBQ!

We are super psyched to hear Bomber’s BBQ in Munster, Indiana proudly serves up Chicago Meat Authority ribs! Both Baby Back and St. Louis style. Check out this shout-out on their menu: Ever wonder what the difference between all the types of pork rib options out there is? This diagram should help you with that:

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