Pork Shoulder
Fresh pork shoulder is a whole protein under USDA-FSIS inspection. WHO/IARC classified processed meat as Group 1 carcinogen and red meat (including pork) as Group 2A; fresh pork itself is not the concern, but cured/processed forms are.
What it is
Primal cut from the upper shoulder of a hog (Sus scrofa domesticus); includes Boston butt and picnic shoulder.
Whole-muscle protein/fat source.
Why it's flagged
- IARC Group 2A carcinogen classification for red meat
- Trichinella/Toxoplasma if undercooked
- saturated fat content
What regulators actually say
"Red meat was classified as probably carcinogenic to humans (Group 2A)."
"Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F."
Regulatory status
United States — FDA
Regulated by USDA-FSIS (9 CFR 318); FDA labeling rules apply to packaged products.
European Union — EFSA
Permitted food under EU food hygiene regulations.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app