Final answer:
The main differences in process steps for beef and pork involve cooking temperatures, handling, and post-cooking practices such as resting the meat. The USDA recommends an internal temperature of 145°F for pork chops and a minimum hold temperature of 140°F or a reheating temperature of 165°F for both meats. Additionally, beef tends to require a resting time after cooking, and the fat content affects the cooking methods for both types of meat.
Step-by-step explanation:
When looking at the process steps of preparing beef versus pork, there are similarities, yet some important differences to note. Both types of meats require proper handling to ensure safety and quality. However, when handling beef, especially for steaks and roasts, it's common to focus on the degree of doneness which varies from rare to well-done.
For pork, the primary concern is ensuring that it is cooked to the proper temperature to prevent foodborne illnesses. The recommended internal temperature for pork chops set by the USDA is 145°F with a 3-minute rest time.
When it comes to holding meat at temperature or for reheating, both beef and pork should be kept at a minimum temperature of 140°F to prevent bacterial growth.
This applies to other meats like lamb, veal, and fully cooked ham as well. For instance, if you're holding a beef roast or pork loin for service, it should be kept at this temperature, or if you are reheating previously cooked meat, it should be brought up to at least 165°F to ensure it is safe to eat.
A fattier cut of pork, like pork belly, might be cooked for longer on low heat to render the fat and become tender, whereas a leaner beef steak might be cooked quickly on high heat. Furthermore, beef generally requires a resting time after it has been cooked, allowing the juices to redistribute throughout the meat, while this is less emphasized with pork.