Fat cutting, pork vs. tenderloin

[Black Landlord]

This article made me hungry and nauseous at the same time.

http://www.chicagobusiness.com/cgi-bin/a...ge_id=2308&plckController=Blog&plckScript=blogScript&plckElementId=blogDest&plckBlogPage=BlogViewPost&plckPostId=Blog%3a1daca073-2eab-468e-9f19-ec177090a35cPost%3a8e987f4e-ecd0-4339-9594-ef85a0e6fa2d&sid=sitelife.chicagobusiness.com

[MacGurl]

Christ - I thought this was going to be a thread about the federal budget.


Kathy

[freeradical]

Today's pork is very different from yesterday's pork. Pork is very lean today, and there has not been a case of trichinosis in 20-30 years (from commercial hogs) since hogs are now corn fed . So, do not cook pork until it's well done; it's okay to have some pink in the middle of your pork chop. Since pork is so lean today, overcooking it will result in something inedible.

Pork - the other white meat.

[Black Landlord]

MacGurl wrote:
Christ - I thought this was going to be a thread about the federal budget.


Kathy

:-)

[BigGuynRusty]

freeradical wrote:
Today's pork is very different from yesterday's pork. Pork is very lean today, and there has not been a case of trichinosis in 20-30 years (from commercial hogs) since hogs are now corn fed . So, do not cook pork until it's well done; it's okay to have some pink in the middle of your pork chop. Since pork is so lean today, overcooking it will result in something inedible.

Pork - the other white meat.

You mean in the USA.
There are still great countries like England that sell great pork.

BGnR