[McB]

Why is pork leaner nowadays than it was say 10, 20 years ago? differances in feed, new processing? And while I'm on the topic of pork can anyone tell me more about the cut "Butt tenderloin"? ie it's characteristics and ideal cooking methods etc. As well differances between Leg shank 1/2 roast bottom and leg shank 1/2 roast top. I know it's a mouth full but I appreciate the help.

[KYHeirloomer]

Breeders produce what they percieve to be in demand, McB.

In the case of pork, pigs were selectively bred to have lower-fat/higher lean characteristics to meet America's obsession. Has this made "the other white meat" truly heart healthy? Deponent sayeth not.

But I sure miss cooking with lard! Nothing else provides quite that flavor element.

It's the same with turkey, which were selectively bred to produce those large, meaty breasts.

[shel]

Originally Posted by KYHeirloomer

Breeders produce what they percieve to be in demand, McB.

In the case of pork, pigs were selectively bred to have lower-fat/higher lean characteristics to meet America's obsession. Has this made "the other white meat" truly heart healthy? Deponent sayeth not.

Quite true, and it should be noted that since today's pork is, for the most part leaner than that from a couplke of decades ago, cooking times/techniques may have to be adjusted if you're working with older recipes and newer pork.

However, fatter pork is making a comeback (somewhere in my library I have a list of producers who are selling older style pork), so there well may be greater choice in some areas. Check with your local butcher and ask for more marbled pork if that's what you want. Eschew the supermarkets with their plastic-wrap meats.

Shel

[TheMurrmaid]

Shel is right! Check it out:

Heritage Pork, The Other Red Meat (slashfood.com)

A Good Year for Pork (mercurynews.com)

[shroomgirl]

Quick....check out your farmer's markets for pig guys. I'm getting in whole pigs at 50 cents a pound live weight (plus $30 butchering fee) approx $130 for 200# pig. The producer I use raises a mix of berkshire, duroc, red whattle and a couple others thrown into the mix. Best meat ever! He sells pork broken down also, but I'd rather find uses and sell the whole pig.