Usda

food-safety

For whole cuts of pork, including roasts and chops, cook to an internal temperature of 145°F (63°C) measured in the thickest part, then let the meat rest for at least 3 minute...

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cattle-industry

In the United States, cattle counts are reported regularly by the USDA National Agricultural Statistics Service (NASS) as part of the Cattle inventory and monthly cattle and cal...

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