May 25, 2011 -- Just in time for the start of grilling season, the U.S. Department of Agriculture has updated guidelines for safely preparing pork. The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit.

The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.

That temperature should be measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to sit for three minutes before carving or eating.

The safe temperature for beef, veal, and lamb remains at 145 degrees, but the USDA says it is adding a 3-minute rest time to its preparation recommendations.