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.
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2/11/07 at 5:35pm