| 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?
Don’t take this the wrong way but some people just can’t prepare good tasting pork to save their lives.
Local caterer that is an awesome cook makes the worst pork loin I’ve ever had. I wish she would quit offering it as part of her menu, it’s terrible.
I don’t know what she does to it but it’s dried out and tasteless every time I’ve ever had it.
|
Blog post:Pork cooking trends
