It’s Time to Put Some Pork on the Grill
Warm summer nights. The laughter of friends and family. The sound of pork chops sizzling on the grill. There’s no better time to enjoy one of the most versatile, nutritious, affordable and delicious foods around – pork.
Why Pork?
With thousands and thousands of options for consumers to choose when it comes to putting meat on the grill, why pork?
David Newman, former National Pork Board president and University of Arkansas meat scientist, says of all the meat options available, pork is the first thing on his list when it’s time to grill.
“My mind always goes to pork because it captures several different things. It's affordable and nutritious. It's delicious and full of flavor. But it also offers a lot of variety,” Newman says. “There are so many fun cuts that we can use that work well on the grill.”
BBQ Market is Growing
Humans have been grilling and barbecuing for centuries. Although people from all over the world continue the tradition today, Americans are particularly fond of it. In 2021, the American barbecue grill market was valued at approximately $2.75 billion, up from $2.19 billion dollars in 2015.
The value of the barbecue grill market is growing, says BBQ Revolution. The gas grill is the most frequently owned type of grill in the U.S., followed by the classic charcoal grill, according to Statista.
Although the 4th of July is the most popular holiday for BBQ, it’s closely followed by Memorial Day and Labor Day.
Value of the barbecue grill market in the United States from 2015 to 2025 (in billion U.S. dollars)
Source: Statista
Safety First
When it comes to grilling, Newman encourages people to prioritize food safety. He offers up two important rules that can help make your grilling experience more positive.
First, don’t cross-contaminate. Make sure you don’t cross-contaminate fresh and cooked products. For example, people often throw their favorite grilling item on a tray to season their meat before taking out to the grill. Don’t use that same tray when you put cooked meat back on it, Newman says.
“Remember, just rinsing it off is not enough to remove any harmful pathogens that could be put on the tray. Take it in and wash it. It comes down to good basic hygiene,” he says.
Second, there is no tool more important when grilling than the meat thermometer. Anything that is a whole muscle cut like a pork chop or a pork steak can be cooked to an internal temperature of 145 degrees Fahrenheit with a 3-minute rest. Anything that is ground needs to be cooked to 160 degrees Fahrenheit, so you can kill any potential pathogens or bacteria that could be introduced into the meat through the grinding process, he adds.
More from Farm Journal's PORK:
Americans Love Meat and Say It's a Healthy Choice
More Uncertainty for Pork Industry in a Very Uncertain Market
