Most folks want leaner meats & thats what we grow now.
Most of pork cuts we produce in w. Canada are leaner than dark-meat chicken &
the most popular cuts (ham & tenderloin) are as lean as chicken breast without
the skin. This is due to very aggressive conventional breeding over the last 15
years for longer bodies (longer rib, loin & shoulder area where lean popular
cuts come from) and a pricing index that only pays the farmer for lean meat
(carcass weight * lean percentage). The effect of lean indexing strongly
discourages over feeding or delivering animals past prime slaughter weight. If
you want lard, there is of course the belly...
Source: Manitoba Pork Producers Board http://www.mpmc.mb.ca
Taste is composed of many factors- fat is one, but most pork is consumed when
young enough so it should be tasty & never tough if raised & prepared properly.
The Danes have made more progress in reducing stress levels in pig transport &
"humane" (as if there is such a thing) slaughter than we have in N America. They
have made significant improvments in flavour & tenderness in very lean pork.
<I am tired of dried out pork...>
You should marinate with a mixture containing a vegetable oil if you like more
moisture... You also don't have to cook pork as long as our grandmothers did
since trichinosis has been wiped out...
Mark <earthspn@crocker.com> on 05/21/99 11:53:59 AM
To: sanet-mg@ces.ncsu.edu
cc:
Subject: Re: skinny pigs
Barbeque season is upon us, and now comes the sad news of skinny pigs...
I cannot tell you how disappointed I am with the state of commercial pork
in the U.S. ; lots of others
are too. We demand real pigs!
Mark
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