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(NPR)   Know your cuts of meat? Think again   (npr.org) divider line 93
    More: Stupid, cuts of meat, porkchops, national pork board, rib eyes, focus groups  
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13060 clicks; posted to Main » on 05 Apr 2013 at 12:06 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-05 12:07:04 AM
I don't want to live in a world without pork chops.
 
2013-04-05 12:08:24 AM
 
2013-04-05 12:08:47 AM
Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.
 
2013-04-05 12:09:11 AM
Yes, same cut from a different animal.
 
2013-04-05 12:09:23 AM

Omahawg: NSFW


Long pig back on the menu?
 
2013-04-05 12:09:40 AM
I swear to farking god if I see farking porterhouse chops in place of pork chops and they are more than the $2.29/lb average I'm used to seeing, I'm going to be pissed.
 
2013-04-05 12:10:21 AM
Sirloin = horse meat
Tenderloin = horse meat
Filet Mignon = horse meat
Chuck = horse meat
Porterhouse = horse meat
Ground meat = ???
 
2013-04-05 12:11:56 AM

Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.


And ham. Four groups.

/Nobody expects the hammy repetition
 
2013-04-05 12:12:14 AM

Madman drummers bummers: =

Ground meat = ???

Glue
 
2013-04-05 12:12:37 AM
www.baconismagic.ca
 
2013-04-05 12:14:46 AM

Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.


25.media.tumblr.com
 
2013-04-05 12:14:50 AM

Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.


lcdn.americastestkitchen.com
I grew up on chops, but my dad always overdid them (he eats his steak WELL DONE *shudder*). When I started cooking for myself, I discovered the tenderloin and never looked back. Tenderloins are superior to the center cut loin in every way but size.
 
2013-04-05 12:15:18 AM

cretinbob: Yes, same cut from a different animal.


"(Lisa) "I'm going to become a vegetarian" (Homer) "Does that mean you're not going to eat any pork?" "Yes" Bacon?" "Yes Dad." "Ham?" "Dad, all those meats come from the same animal!" "Right Lisa, some wonderful, magical animal!""
 
2013-04-05 12:18:37 AM
I like pork shoulder steaks.
 
2013-04-05 12:19:39 AM

fugeeface: cretinbob: Yes, same cut from a different animal.

"(Lisa) "I'm going to become a vegetarian" (Homer) "Does that mean you're not going to eat any pork?" "Yes" Bacon?" "Yes Dad." "Ham?" "Dad, all those meats come from the same animal!" "Right Lisa, some wonderful, magical animal!""


Damnit, beat me to it!
 
2013-04-05 12:19:58 AM

Omahawg: NSFW


Soylent pink?
 
2013-04-05 12:20:01 AM

meat0918: I swear to farking god if I see farking porterhouse chops in place of pork chops and they are more than the $2.29/lb average I'm used to seeing, I'm going to be pissed.


If I see it, I'm leaving the restaurant or supermarket. This is asinine beyond belief.
 
2013-04-05 12:20:07 AM

Trocadero: Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.

[lcdn.americastestkitchen.com image 268x268]
I grew up on chops, but my dad always overdid them (he eats his steak WELL DONE *shudder*). When I started cooking for myself, I discovered the tenderloin and never looked back. Tenderloins are superior to the center cut loin in every way but size.


I'm generally not a pork fan unless the stuff's been cured, but I will make an exception for some nice, moist tenderloin.
 
2013-04-05 12:20:45 AM

farkingismybusiness: [www.baconismagic.ca image 520x390]


What do you have against tasty, bacon-flavored eyeballs?
 
2013-04-05 12:21:21 AM
It's important that as many nouns be used in a piece of food that's being marketed.

Patagonian toothfish, er I mean Chilean Seabass, Angus Beef, etc. Expect more pork breeds to be made available, acorn finished, maybe even "single animal sausage". Hey, if single barrel scotch is a thing.
 
2013-04-05 12:22:32 AM

wildcardjack: It's important that as many nouns be used in a piece of food that's being marketed.

Patagonian toothfish, er I mean Chilean Seabass, Angus Beef, etc. Expect more pork breeds to be made available, acorn finished, maybe even "single animal sausage". Hey, if single barrel scotch is a thing.


Ever heard of Smithfield Ham?
 
2013-04-05 12:23:10 AM
shouldn't this be under the politics tab? back 15 or so years ago ( i raise my own beef) we ran out of burger, wifey went to store bought some for a sammich my youngest wanted to know what we were trying to feed him... Know what you eat, yea that means we name our future meals.  The only things I raise I don't eat are my children.. back to the table
 
2013-04-05 12:23:25 AM

Trocadero: I grew up on chops, but my dad always overdid them (he eats his steak WELL DONE *shudder*). When I started cooking for myself, I discovered the tenderloin and never looked back. Tenderloins are superior to the center cut loin in every way but size.


I can grill a chop damn near perfect without trying. If there's a magic trick to getting tenderloin done right and better than my chops, I haven't found it yet. Either way, pork is great in any form.
 
2013-04-05 12:24:39 AM
I do not eat beef nor pork so this does not apply to me. I just eat poultry.  Sometimes I miss bacon, then I have a piece and it's disappointing. Like cake, only I never liked cake. I use to like bacon though. :(
 
2013-04-05 12:26:53 AM

jonny_q: Trocadero: I grew up on chops, but my dad always overdid them (he eats his steak WELL DONE *shudder*). When I started cooking for myself, I discovered the tenderloin and never looked back. Tenderloins are superior to the center cut loin in every way but size.

I can grill a chop damn near perfect without trying. If there's a magic trick to getting tenderloin done right and better than my chops, I haven't found it yet. Either way, pork is great in any form.


Tenderloin is easy, too. Indirect, 30ish minutes. Direct, 2-5 minutes a side. Boom. Almost any kind of dry rub, too.
 
2013-04-05 12:27:33 AM
I heard a similar report on CBS affiliate KNX yesterday. Pork butt will now be called Boston Roast because surveys showed that too many people thought that the meat actually came from a pig's butt (it's from the shoulder).
 
2013-04-05 12:28:14 AM
Using pork tenderloin is a cheaper way to make a wellington type roast, comes out yummy too.  Also, I hope they still call Ribs "Ribs".
 
2013-04-05 12:30:22 AM

HotWingAgenda: Omahawg: NSFW

Soylent pink?



I believe "Prime Cut"
http://www.imdb.com/title/tt0069121/
 
2013-04-05 12:31:44 AM
Your moms cut of beef?

Corned beef.
 
2013-04-05 12:33:23 AM
Do you ever go to make a pork sausage, and find that it's got hairs all over it?

/I like you Stewart
 
2013-04-05 12:33:38 AM

RoyHobbs22: Using pork tenderloin is a cheaper way to make a wellington type roast, comes out yummy too.  Also, I hope they still call Ribs "Ribs".


comedycentral.mtvnimages.com
 
2013-04-05 12:35:27 AM
Cut that meat!
i763.photobucket.com
 
2013-04-05 12:39:28 AM
Most pork is perfectly safe to eat rare, and in some countries they serve it that way all the time.  The reason it's not already fancified in American hipster culture is we believe it has to be cooked into white, rubbery oblivion before it's edible.
 
2013-04-05 12:41:59 AM
I butcher my own meat, you guys are farked.
 
2013-04-05 12:42:55 AM

lokis_mentor: Madman drummers bummers: = Ground meat = ???

Glue


What do you call a cow with no legs? Ground beef.
 
2013-04-05 12:46:27 AM

Boojum2k: wildcardjack: It's important that as many nouns be used in a piece of food that's being marketed.

Patagonian toothfish, er I mean Chilean Seabass, Angus Beef, etc. Expect more pork breeds to be made available, acorn finished, maybe even "single animal sausage". Hey, if single barrel scotch is a thing.

Ever heard of Smithfield Ham?


Funny, I saw Food Inc. last night. Smithfield management looked like they were having long term illegal employees deported so they could pocket the paychecks and any accrued benefits.
 
2013-04-05 12:50:32 AM
Did Hannibal feed Graham human sausage?
/looked just like pork
 
2013-04-05 12:52:05 AM

Notabunny: lokis_mentor: Madman drummers bummers: = Ground meat = ???

Glue

What do you call a cow with no legs? Ground beef.


What do you call a herd of masturbating cows? Beef strokanoff.
 
2013-04-05 12:52:10 AM
See, I'm torn on this one... on the one hand, I think some disambiguation on different cuts of pork is long overdue... but on the other hand, the names are utterly pretentious and generally stupid as fark.

I think I'm more pleased than displeased though.
 
2013-04-05 12:55:26 AM

wildcardjack: Boojum2k: wildcardjack: It's important that as many nouns be used in a piece of food that's being marketed.

Patagonian toothfish, er I mean Chilean Seabass, Angus Beef, etc. Expect more pork breeds to be made available, acorn finished, maybe even "single animal sausage". Hey, if single barrel scotch is a thing.

Ever heard of Smithfield Ham?

Funny, I saw Food Inc. last night. Smithfield management looked like they were having long term illegal employees deported so they could pocket the paychecks and any accrued benefits.


Deported or processed?
 
2013-04-05 12:56:35 AM

farkingismybusiness: Notabunny: lokis_mentor: Madman drummers bummers: = Ground meat = ???

Glue

What do you call a cow with no legs? Ground beef.

What do you call a herd of masturbating cows? Beef strokanoff.


What do you call a cow with only 1 leg? Steak.
 
2013-04-05 12:58:12 AM

ausfahrk: Most pork is perfectly safe to eat rare, and in some countries they serve it that way all the time.  The reason it's not already fancified in American hipster culture is we believe it has to be cooked into white, rubbery oblivion before it's edible.


That was to cut the trichinosis back in the day.  Great grandpa passed that on to grandpa who passed it on to dad.  In the US it's down to a couple cases a year lately, mostly traced to wild game, but old habits are hard to change.
 
2013-04-05 01:02:32 AM

Canton: Trocadero: Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.

[lcdn.americastestkitchen.com image 268x268]
I grew up on chops, but my dad always overdid them (he eats his steak WELL DONE *shudder*). When I started cooking for myself, I discovered the tenderloin and never looked back. Tenderloins are superior to the center cut loin in every way but size.

I'm generally not a pork fan unless the stuff's been cured, but I will make an exception for some nice, moist tenderloin.


Go on...
 
2013-04-05 01:04:19 AM

Abacus9: Canton: Trocadero: Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.

[lcdn.americastestkitchen.com image 268x268]
I grew up on chops, but my dad always overdid them (he eats his steak WELL DONE *shudder*). When I started cooking for myself, I discovered the tenderloin and never looked back. Tenderloins are superior to the center cut loin in every way but size.

I'm generally not a pork fan unless the stuff's been cured, but I will make an exception for some nice, moist tenderloin.

Go on...


img.photobucket.com
 
2013-04-05 01:06:52 AM
Man can live on bacon and loin.
 
2013-04-05 01:25:46 AM
/facepalm
There's just different kinds of pork chops, they aren't all the same, and they never were.

For those playing the home game:
Old = New
Loin Chop = Porterhouse Chop
Center-Cut Chop = Ribeye Chop
Sirloin Chop = Sirloin Chop (this has always existed)
And the "New York Chop" looks like a trimmed Loin Chop.

It still doesn't keep my friends from picking up the crappiest, cheapest chops when we're having a cook out.
Me: "I'm gonna make stuffed chops tonight, pick up Center-Cuts on the way home."
They come home with razor thin chops... *sigh*

Also, everyone needs to get off this bacon crap.
Bacon wants to be sausage when it grows up.
So eat some gorramn sausage.
Even better: make some sausage.
 
2013-04-05 01:30:45 AM

jtown: ausfahrk: Most pork is perfectly safe to eat rare, and in some countries they serve it that way all the time.  The reason it's not already fancified in American hipster culture is we believe it has to be cooked into white, rubbery oblivion before it's edible.

That was to cut the trichinosis back in the day.  Great grandpa passed that on to grandpa who passed it on to dad.  In the US it's down to a couple cases a year lately, mostly traced to wild game, but old habits are hard to change.


Only traced to wild game, specifically wild boar. It's unknown in domestic piggies. Also, trichinella starts dying at 120 degrees F. Get above that for long enough and they're dead, so no need to hit 165. I typically do 130 for an hour and a half to two hours, depending on thickness.
 
2013-04-05 01:31:08 AM
To me a big part of the problem is that pigs have been breed to be so lean that the meat is almost flavorless.

After easily 20 years of this it's only in the past two weeks I've seen chops that actually had some marbling and fat around the edges - the way it when I was a kid.

So get off my lawn and keep away from the grill.
 
2013-04-05 01:31:16 AM
www.chrisnewnham.co.uk
 
2013-04-05 01:33:22 AM

Boojum2k: Yeah, pig comes in three groups, bacon, pork chop, and sausage.

/Well, okay, there's more, but I could live with just those three.


Does that mean you're not going to eat any pork?"
"Yes"
"Bacon?"
"Yes Dad"
Ham?"
"Dad all those meats come from the same animal"
"Right Lisa, some wonderful, magical animal!""
 
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