LinksAmerican Angus Association
The American Aberdeen-Angus Breeders’ Association was founded in 1883 and later changed to the American Angus Association. The headquarters are located in Saint Joseph, Missouri, where it records more cattle each year than any other beef breed association, making it the largest beef breed registry in the world. American Angus Auxiliary The American Angus Auxiliary offers individuals interested in the welfare of the Angus breed the opportunity to work together to provide educational, promotional and social programs and activities. Julie served as President in the 71st year of the Auxiliary. American Angus Foundation Established in 1980, the Angus Foundation remains committed to supporting opportunities for success in the Angus breed and the beef industry. American Berkshire Association Founded in 1875, the American Berkshire Association is the world's oldest swine registry. We are proud to be part of this great Association. American Berkshire Foundation Founded in 1998, the American Berkshire Foundation is the first of the swine industry. Experience Berkshire Magazine The American Berkshire Association is excited to share a way to engaged chefs, retailers, consumers, distributors, youth and producers about all of the positive aspects of Berkshire pork through a print and online magazine. Berkshire Progeny Test Results The Sire Progeny Test remains the most extensive unbiased evaluation of progeny performance available to Berkshire breeders. Find updates on our pens and past results. American Yorkshire Club The Yorkshire breed was developed in England in the county of York. The breed has the following moto: "The Mother Breed and a Whole Lot More." The Yorkshire breed is part of the National Swine Registry (NSR). |
Recipes
Cooking Temperature of Pork
According to the United State Department of Agriculture (USDA), cook pork, roasts, and chops to 145ºF as measured with a food thermometer, then allow the meat to rest for three minutes before carving or consuming. Ground pork should be cooked to 160ºF and does not require a rest time. 
Image provided by National Pork Board
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