I recently saw this posted from a grocery store that is regarded as having the best meat (outside of Whole Foods and specialty meat markets)
"PORK is "Quite simply the best." Specially selected to be the leanest in the industry. PORK
is not graded the same way as beef, so the major criterion for selecting PORK
is the leanness of the
What do you think? To me, the best meat is well-marbled, adequately aged, hand-cut fresh, not stressed when slaughtered (dark cutters), and has no brine or blade tenderization added to it.
I understand they are graded differently, but would leaner pork really make it better? I am a big fan of heritage breeds....
Chat it up!