# Bone-in Meats

**URL:** <https://community.anovaculinary.com/t/bone-in-meats/19732>\
**Category:** Anova Precision® Cooker\
**Created:** [January 26, 2019, 3:24pm UTC](https://community.anovaculinary.com/t/bone-in-meats/19732 "2019-01-26T15:24:48Z")\
**Posts on this page:** 1\
**Showing post:** 7

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 30, 2019, 9:41am UTC](https://community.anovaculinary.com/t/bone-in-meats/19732/7 "2019-01-30T09:41:51Z")

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55C/131F is medium rare and will always give you pink pork, round bones or not. If you’re getting white pork from a 55C cook .then you need to review your searing technique.

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