Quality is the Difference

Karn Meats brings quality pork, pork products, pork chops, pork roast and cooked meats to the table! Safe pork handling is essential to ensure a high quality cooked product.

Karn Meats specializes in providing restaurants with private label processed meats, vacuum packed and frozen, or cooked meats to specification.

Karn Meats' pre-cooked products can be shipped under your private label. Karn Meats' specialties include pork roast, shredded pork, and portion control pork chops.

Pork is the meat from a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Sub-primal cuts are divided into several specific market ready cuts. Even though raw pork is generally white in color, it is still considered "red meat" because it contains higher levels of a protein called myoglobin than chicken or fish. The amount of myoglobin contained in meat is what determines its color. Like beef, lamb and veal, Pork is also classified as "livestock" as is beef, veal and lamb, and all livestock is categorized as "red meat." Pigs today are raised much leaner than they were years ago, now containing 35% to 50% less fat.

Safe pork handling and pork safety tips for cooking pork products:

Raw pork should be purchased just before checking out at the store so it is exposed to unsafe temperatures for as short a time as possible. It should be wrapped in plastic to prevent any contamination of other foods. After purchasing refrigerate as soon as possible. Handle cooked pork using the same guidelines for all cooked meats.

It is necessary to handle and store pork properly to ensure safety. A harmful bacterium, Trichinella spiralis, is a parasite found on pork, which can cause trichinosis. Follow the safety guidelines below when handling pork.

Pork Safety Tips for Contamination Prevention

When working with pork, cleanliness is essential. Be sure to wash hands thoroughly before and after handling raw pork. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed to raw pork and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the pork to other foods or cooked meats.

Be sure to use different cooking utensils when working with other foods at the same time of preparing pork. Use separate cutting boards for other meats or foods. When taste testing, use a clean utensil each time to prevent spread of germs.

Cooking Pork and Pork Products Safely

It is important not to overcook pork and pork products. Improved production and processing conditions have mostly eliminated the risk of trichinosis but some risk does remain. We still have to be concerned that the meat is handled and cooked properly and all pork safety tips are followed to eliminate all risks.

When pork reaches a temperature of 137°F, Trichinella spiralis, a parasite that causes trichinosis, is killed. To ensure that we are safe from trichinosis, it is recommended that most cuts be cooked to approximately 155°F to 160°F, which is medium done and should leave the meat juicy and flavorful. For well done meat, cook to 170°F. Fattier cuts of pork roast and pork chops can be cooked to a higher temperature and still be delicious because their additional fat bastes the meat to moisten it as it cooks. Smaller cuts can be cooked to a lower temperature to prevent them from drying out too quickly, but should be cooked to at least 145°F. Pork cooked to these temperatures may still be slightly pink inside, but safe to eat as long as it has reached the proper temperature.

When cooking pork, it is suggested that the meat be removed from the heat source when it reaches a temperature that is 5°F to 10°F lower than the desired doneness temperature and then allow the meat to rest for 10 to 15 minutes before serving or carving. This is effective especially for pork roast. In this time the meat continues to cook and will reach the proper temperature without the meat becoming overcooked. Pork chops are great for grilling on an open barbeque. Safe pork handling will prevent food borne illnesses and cross contamination. Use these pork safety tips to ensure the best possible cooked pork products.

Karn Meats, located in Columbus Ohio since the 1920's, is one of the largest independent processors of raw and cooked meat products in the Midwest. Our central location allows convenient distribution to your restaurant or food service throughout the United States. Karn Meats services both the food service industry through national restaurant chains and distributors and the retail market through large grocery chains.

MRE processors and pork distributors, Karn Meats is a custom Ohio meat processor, is renowned for being the among largest wholesale meat products producers for the nation.

Reputable restaurants and grocers across the nation use Karn Meats wholesale meat products from its meat packing plant such as vacuum packed beef patties, wholesale beef, private label meat products, custom meat products, wholesale pork, wholesale meat products, wholesale cooked meats, precooked prime rib, wholesale ground beef, wholesale chicken and turkey, wholesale ground beef patties and processed foods.

For all your wholesale meat products needs, Karn Meats is the Ohio custom meat processor. Your largest wholesale meats orders will be handled reliably. Specializing in wholesale cooked meats, precooked prime rib and wholesale ground beef, Karn Meats are the top choice MRE processors and pork distributors to serve your wholesale meats products requirements.

Contact Karn Meats to take your meat program to a new level!