Pork, the other white meat does more than feed hungry tummies

MT. PLEASANT — Since 1987 when the National Pork Board started the “Pork, the other white meat,” campaign, they have found it successfully increased the consumption of this lean protein for the benefit of not only those eating the meat, but also those raising the pigs and the economy as a whole.

According to the National Pork Producers Council, “The Iowa pork industry adds significant value to the agricultural economy and is a major contributor to the overall Iowa economy. Although the size and structure of the pork industry has changed over time, current levels of production continue to support jobs and generate earnings in the state economy.”

“In 2021, the sales generated from hog markets, and pork processing supported a total economic contribution of $4.64 billion in personal income, $8.48 billion in value added, and more than 88,161 jobs in the Iowa economy,” NPPC states.

While hog sales, including market hogs, sows, and feeder pigs, totaled $9.4 billion, the industry does not stand alone in their success.

According to the NPPC, “ … the pork industry supports other industries by purchasing inputs, supplies, and services. Based on long-run prices and aggregate production budgets for the Iowa pork industry, producing more than 46.408 million market hogs in Iowa generates $6.275 billion in feed, labor, equipment, and other production-related expenditures.”

So, in honor of National Pork Month this October, Henry County Farm Bureau hosted four weeks of giving away “the other white meat,” and encouraging Henry County residents to consume more pork.

According to Henry County Farm Bureau, “Pork is an excellent source of high-quality protein, which is essential for muscle growth, repair, and overall body function.”

When choosing pork as a protein option, individuals choose a meat that helps regulate metabolism, strengthen bones, and build up red blood cells, Henry County Farm Bureau also claimed in advertisements for their giveaways of four $100 pork bundles.

To enter the contest participants simply followed a link posted to the farm bureau’s Facebook page or followed a QR code found online and at the Hy-Vee meat counter in Mt. Pleasant.

This link or code then took them to a short quiz.

After spending a few minutes testing their knowledge hopeful entrants input their information and waited to hear from Henry County Farm Bureau to see if they won.

This short test of knowledge also worked to educate the public about some truths of pork, especially when it comes to consumption.

While bacon is a beloved breakfast staple, for many, there is an assumption that other cuts of pork, due to their lean nature, can be dry and therefore not a preferred type of protein, however, when taking the Henry County Farm Bureau quiz, they revealed that a safe cooking temperature for pork is just 145 degrees Fahrenheit.

According to the United States Department of Agriculture, the safe cooking temperature for pork lowered from 160 degrees to 145 degrees in 2011.

“USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time,” the USDA states. “Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality — juicy and tender.”

The quiz also revealed that the serving size of pork is only 3 ounces.

So, armed with correct information and a free pork package, four lucky individuals are thanking Henry County Farm Bureau for their opportunity to enjoy “Pork, the other white meat,” for National Pork Month.

Comments: AnnaMarie.Ward@southeastiowaunion.com