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(NPR)   Know your cuts of meat? Think again   ( divider line
    More: Stupid, cuts of meat, porkchops, national pork board, rib eyes, focus groups  
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13162 clicks; posted to Main » on 05 Apr 2013 at 12:06 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2013-04-05 12:09:40 AM  
3 votes:
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 12:07:04 AM  
2 votes:
I don't want to live in a world without pork chops.
2013-04-05 02:13:58 AM  
1 vote:
and is there no love for souse?!?

fried pig ear sammich?

pickled pig's feet?

philistines...the lot of ya
2013-04-05 01:30:45 AM  
1 vote:

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 01:25:46 AM  
1 vote:
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 12:42:55 AM  
1 vote:

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


What do you call a cow with no legs? Ground beef.
2013-04-05 12:30:22 AM  
1 vote:

HotWingAgenda: Omahawg: NSFW

Soylent pink?

I believe "Prime Cut"
2013-04-05 12:21:21 AM  
1 vote:
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 12:20:01 AM  
1 vote:

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 12:18:37 AM  
1 vote:
I like pork shoulder steaks.
2013-04-05 12:15:18 AM  
1 vote:

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 12:10:21 AM  
1 vote:
Sirloin = horse meat
Tenderloin = horse meat
Filet Mignon = horse meat
Chuck = horse meat
Porterhouse = horse meat
Ground meat = ???
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