Hilltop Husker - 10/21/2022 18:56
One can cook pork with no intramuscular fat as perfectly as is humanly possible. It still won't be as tender when compared to one with that fat cooked the same way.
We as an industry chose a marketing gimmick and lost. Why is it that it's universally agreed marbled beef is more tender but it's a crime to call commercial pork out for its utter lack of marbling?
“Tough as nails” = over cooked.
The chops I grill can be cut with a fork.
They don’t come out of a 5000 head finisher but I’ll guarantee it’s the same type of genetics that accounts for 90% of the pork in the US.
Edited by Kooiker 10/21/2022 19:04
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Blog post:Pork cooking trends
