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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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13031 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»



93 Comments   (+0 »)
   
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Archived thread
 
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!""
 
2013-04-05 01:41:59 AM

Yaxe: [www.chrisnewnham.co.uk image 781x1024]


image.lyricspond.com
 
2013-04-05 01:47:24 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.


Tenderloins are the least exercised muscle, therefor most tender and most flavorless.  Good for soaking up marinades is about all.
 
2013-04-05 01:56:47 AM

Notabunny: 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 image 550x600]


I guess the only proper response to this is: came for this, leaving satisfied.
 
2013-04-05 01:57:24 AM

BarkingUnicorn: 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.

Tenderloins are the least exercised muscle, therefor most tender and most flavorless.  Good for soaking up marinades is about all.


Yup.  Mushy and flavorless.  Usually dry since there's no fat.  Both pork and beef (filet mignon) - no bueno.
 
2013-04-05 02:00:28 AM
i.imgur.com
hai guise!
 
2013-04-05 02:01:52 AM

HotWingAgenda: Omahawg: NSFW

Soylent pink?


Whoresmeat?
 
2013-04-05 02:01:56 AM
What's up with you east coasters not knowing about tri-tip?
 
2013-04-05 02:03:18 AM
I came here to say something about Scientology.
Payback is a Biatch!
 
2013-04-05 02:08:49 AM
Stunned that this hasn't been posted yet

i45.tinypic.com
 
2013-04-05 02:08:53 AM

BarkingUnicorn: 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.

Tenderloins are the least exercised muscle, therefor most tender and most flavorless.  Good for soaking up marinades is about all.


heresy
 
2013-04-05 02:09:42 AM
t3.gstatic.com
 
2013-04-05 02:13:58 AM
and is there no love for souse?!?

fried pig ear sammich?

pickled pig's feet?

philistines...the lot of ya
 
2013-04-05 02:21:32 AM
Omahawg:

Tenderloins are the least exercised muscle, therefor most tender and most flavorless. Good for soaking up marinades is about all.

heresy


Ever eaten one plain?  The good stuff requires nothing but heat, and damned little of that.  Just lift it on a fork, plunge it towards the grill, and just before it touches flip it over and put it on my plate.
 
2013-04-05 02:25:36 AM
nope. as long as they don't use too much breading and add pickles and mustard it is like heaven
 
2013-04-05 02:25:38 AM
Reminds me of this for some reason.
 
2013-04-05 02:49:50 AM
Letterman did it.

Haha, variety meats, Dave...
 
2013-04-05 02:58:50 AM
images.moviepostershop.com
 
2013-04-05 03:32:31 AM
But calling it a roast instead of a Boston butt suggests you should roast it, which you definitely should not. Smoke it or crockpot only, or maybe a long slow braise. Calling it a butt kept these beauties cheap and out of the hands of the uneducated cook, which is fine by me.
 
2013-04-05 03:36:44 AM
If you gave my grandmother a 200 pound pig, she'd return you about 144 pounds of meat, organs and sausage, 50 pounds of bone, four pounds of head cheese, two pounds of unusable material, and the oink.

/not a Delmonico cut in the bunch
 
2013-04-05 03:43:03 AM
splitsider.com

/stolen from GlobalStrategic MapleSyrup Reserve
 
2013-04-05 04:51:22 AM
Goddamnit. It's bad enough getting old, but now they're going and changing what pork is called? fark you, pork industry people. fark you indeed.
 
2013-04-05 04:58:33 AM
The name changes don't matter unless they also switch to opaque packaging.
 
2013-04-05 05:01:06 AM
Factory raised pork is uniform in its bland, tasteless meat.  Makes very little difference if you get a rib chop or a shoulder steak.  If you truly want to notice the difference in cuts of pork, buy a hog from a farmer who raised it outside where it was rooting around instead of living on concrete slats; fed it all manner of stuff other than perfectly formulated and ground, corn-based feed; and watered it with regular water instead of medicated water with a perfect blend of acids thrown in to increase efficiency.
 
2013-04-05 05:48:38 AM
images2.wikia.nocookie.net
 
2013-04-05 06:18:00 AM

Trocadero: I discovered the tenderloin and never looked back.


Pork Tenderloin Diablo

You're welcome.
 
2013-04-05 06:50:04 AM

Omahawg: and is there no love for souse?!?

fried pig ear sammich?

pickled pig's feet?

philistines...the lot of ya


Go into a trendy restaurant in Georgia, and these have become known as "trotters."
 
2013-04-05 07:46:04 AM

Lorelle: 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).


I see it labeled as both, or sometimes as a Boston butt.

I admit I always enjoyed telling people I was cooking a pork butt. "Whhhaaa deerr a pig's but?". Too bad the dumb shiats don't know that is what a ham is. I don't expect everyone to know as much about food as I do but come on. Have an idea about what you eat.

Made a standing rib roast for Easter and my wife's family were terribly confused. "OK tards it is the same cut as prime rib, but I didn't shell out for prime, this is choice. Also odds are you never had prime rib as it is expensive. Then brunch place just called it that. "

Everyone in the country has Google in their pocket and many would still rather be clueless about everything.
 
2013-04-05 07:49:06 AM
I really like the answer to FAQ 10.

http://www.meattrack.com/urmis/common-names/index.php#faqs

Fourth link down FTA.
 
2013-04-05 08:16:51 AM

noitsnot: BarkingUnicorn: 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.

Tenderloins are the least exercised muscle, therefor most tender and most flavorless.  Good for soaking up marinades is about all.

Yup.  Mushy and flavorless.  Usually dry since there's no fat.  Both pork and beef (filet mignon) - no bueno.


Yup. I only eat tenderloin as a chicken breast substitute. Still, good eats as it is super healthy but for taste nothing beats pork butt, or other cheap cuts.
 
2013-04-05 08:39:13 AM

nocturnal001: noitsnot: BarkingUnicorn: 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.

Tenderloins are the least exercised muscle, therefor most tender and most flavorless.  Good for soaking up marinades is about all.

Yup.  Mushy and flavorless.  Usually dry since there's no fat.  Both pork and beef (filet mignon) - no bueno.

Yup. I only eat tenderloin as a chicken breast substitute. Still, good eats as it is super healthy but for taste nothing beats pork butt, or other cheap cuts.


Exactly.  My wife likes to get the pork loin and only thin boneless chops.  I grew up only getting regular bone-in pork chops.  They taste much better with less sauces and marinades than the ever costlier loin.  The fat on pork chops can be cut off and fed to the dogs, but how do you get around the fats they put in marinades and sauces?  My wife has yet to cook a loin that isn't dry or has taste the more you get into the center.  We've have tried every thing like cutting the loin to get the marinade into the meat better and cooking in bags.  I just don't care for it.

She also don't understand for my appreciation for pork ribs.  However I am okay with other people paying more for meats that I don't like, if it leads to me paying less for my faves.
 
2013-04-05 08:52:28 AM
Armin Meiwes knew his cuts of meat.

Der Metzgermeister
 
2013-04-05 09:02:58 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.


Pork butt is a god among meats.
 
2013-04-05 09:44:07 AM

gweilo8888: If I see it, I'm leaving the restaurant or supermarket.


Yay! More for us!
 
2013-04-05 10:01:10 AM

RoLleRKoaSTeR: Armin Meiwes knew his cuts of meat.

Der Metzgermeister


lack of warmth: nocturnal001: noitsnot: BarkingUnicorn: 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.

Tenderloins are the least exercised muscle, therefor most tender and most flavorless.  Good for soaking up marinades is about all.

Yup.  Mushy and flavorless.  Usually dry since there's no fat.  Both pork and beef (filet mignon) - no bueno.

Yup. I only eat tenderloin as a chicken breast substitute. Still, good eats as it is super healthy but for taste nothing beats pork butt, or other cheap cuts.

Exactly.  My wife likes to get the pork loin and only thin boneless chops.  I grew up only getting regular bone-in pork chops.  They taste much better with less sauces and marinades than the ever costlier loin.  The fat on pork chops can be cut off and fed to the dogs, but how do you get around the fats they put in marinades and sauces?  My wife has yet to cook a loin that isn't dry or has taste the more you get into the center.  We've have tried every thing like cutting the loin to get the marinade into the meat better and cooking in bags.  I just don't care for it.

She also don't understand for my appreciation for pork ribs.  However I am okay with other people paying more for meats that I don't like, if it leads to me paying less for my faves.


My wife is the same, she can't stand anything with a bone or extra fat.  Typically I just trim her piece of meat very well before serviing.

I've had very good luck with tenderloins by giving them a basic brine.  Between that and aiming for medium rare and letting it rest until it is medium usualy provides a reasonably juicy piece of meat.  At least for one that does not have any fat or connective tissue. I use Alton Brown's brine as a base.  Not too big on marinades, I do the water/kosher salt (or sometimes beer and salt) brine and then a wet or dry rub of spices to add flavor.
 
2013-04-05 10:03:41 AM
Forgot to add.  Alton Brown has a great recipe for "pork wellington".  Basically beef wellington but with a porkloin instead of a beef loin.  I prefer it to the real thing as the pork throws off less moisture so the crust stays crispy.  Basically you wrap a pork loin in proscuitto, then apply mustard sauce, then wrap with store bought puff pasty. Wala, fairly healthy dish that tastes great and looks very gourmet.
 
2013-04-05 10:47:59 AM

Lorelle: 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).


That's a problem.  I can't switch to calling someone a Boston Roast.
 
2013-04-05 12:17:52 PM
Color me confused, but these terms have been routinely applied to various different pork chop cuts for as long as I can remember.  And thats a LONG time.

Did someone just discover this and think its news?
 
2013-04-05 01:20:00 PM

nocturnal001: Forgot to add.  Alton Brown has a great recipe for "pork wellington".  Basically beef wellington but with a porkloin instead of a beef loin.  I prefer it to the real thing as the pork throws off less moisture so the crust stays crispy.  Basically you wrap a pork loin in proscuitto, then apply mustard sauce, then wrap with store bought puff pasty. Wala, fairly healthy dish that tastes great and looks very gourmet.


This is kinda the point - you need to add prosciutto, mustard, and pastry to make it taste good :)
 
2013-04-05 02:22:51 PM

WelldeadLink: gweilo8888: If I see it, I'm leaving the restaurant or supermarket.

Yay! More for us!


If you want to pay more for the same thing with a shiny new name, you go right ahead.
 
2013-04-05 02:47:08 PM
I'll only be pissed if restaurants start adjusting prices to closer match beef cuts of the same name. Otherwise...PORK CHOP.
 
2013-04-05 08:00:29 PM

cherryl taggart: Omahawg: and is there no love for souse?!?

fried pig ear sammich?

pickled pig's feet?

philistines...the lot of ya

Go into a trendy restaurant in Georgia, and these have become known as "trotters."


Trotters have been a staple of 'soul food' for years.
 
2013-04-06 11:38:22 AM

mjjt: Stunned that this hasn't been posted yet

[i45.tinypic.com image 211x238]


Rump, round and loin - when served together - seem quite appealing to me...
 
2013-04-06 05:56:21 PM

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.


Ugh.  Pork is delicious, overcooked pork is just plain nasty.
 
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