Pork buying comes with years of experience, why? Every time you go to your meat section of your local supermarket, the cuts can vary at times. And unlike beef, the USDA does not label pork like Prime or Choice, it is categorized as simply Acceptable (to be sold), or Unacceptable.
When buying pork, you do not need to know everything about the animal. Just remember these simple things.
For Pork Chops: Pork Chops come from the loin section of the hog, generally sold as Loin Chops, Center Cut Chops, with or without bone-in. Typically lean with hints of fat. If you were to look at a center cut chop, you will notice the large section of meat, separated by a bone, with a small portion of soft meat, this small section of soft meat is the tenderloin meat. Or the sirloin which is very tender. When grilling, I prefer to buy a loin chop minus the loin section, bone in. Bone in always has more flavor when grilling. I like to get a thick cut at least 1 inch, anything thicker takes too long too cook, I'd much rather have several one inch thick chops than several 2 inch chops. But whatever turns you on.
Look at the texture, it needs to be firm, and pinkish. If it looks brownish it could be old. Talk to your meat cutter behind the counter. If you can try buying Duroc it is the prime hog, well marbled and tasty. You'll find Duroc Pork in most gourmet butcher shops.
All pics are from Google Images.
When buying pork, you do not need to know everything about the animal. Just remember these simple things.
For Pork Chops: Pork Chops come from the loin section of the hog, generally sold as Loin Chops, Center Cut Chops, with or without bone-in. Typically lean with hints of fat. If you were to look at a center cut chop, you will notice the large section of meat, separated by a bone, with a small portion of soft meat, this small section of soft meat is the tenderloin meat. Or the sirloin which is very tender. When grilling, I prefer to buy a loin chop minus the loin section, bone in. Bone in always has more flavor when grilling. I like to get a thick cut at least 1 inch, anything thicker takes too long too cook, I'd much rather have several one inch thick chops than several 2 inch chops. But whatever turns you on.
Look at the texture, it needs to be firm, and pinkish. If it looks brownish it could be old. Talk to your meat cutter behind the counter. If you can try buying Duroc it is the prime hog, well marbled and tasty. You'll find Duroc Pork in most gourmet butcher shops.
All pics are from Google Images.
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